Winter Squash Soup Apple Ginger (Printable)
Velvety blend of squash and apples with a ginger kick.
# What You Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash, peeled, seeded, and cubed (approx. 2 lbs)
02 - 1 large Granny Smith apple, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 2-inch piece fresh ginger, peeled and grated
→ Liquids
06 - 4 cups vegetable broth (gluten-free if required)
07 - 1 cup water
08 - ½ cup coconut milk or heavy cream
→ Seasonings
09 - 2 tablespoons olive oil
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 1 teaspoon salt, or to taste
13 - ¼ teaspoon black pepper, or to taste
→ Garnish (optional)
14 - Toasted pumpkin seeds
15 - A swirl of coconut milk or cream
16 - Chopped fresh chives
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Add cubed butternut squash and diced apple. Cook for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cinnamon, nutmeg, salt, and black pepper over the mixture; cook for an additional minute.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until squash and apple are very tender.
06 - Remove from heat. Purée the soup using an immersion blender or in batches with a countertop blender until completely smooth.
07 - Stir in coconut milk or cream and warm for 2 to 3 minutes. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds, a swirl of coconut milk or cream, and chopped fresh chives as desired.
# Expert Tips:
01 -
- It tastes like autumn in a bowl, but comes together faster than you'd expect.
- The ginger adds just enough bite to keep the sweetness from feeling heavy.
- One pot, minimal cleanup, and it reheats beautifully all week long.
02 -
- Don't skip the step of cooking onions until they're soft; rushing this will make the soup taste raw and incomplete.
- If you're nervous about blending hot soup, let it cool slightly first, or work in smaller batches to avoid splattering.
- The soup thickens as it sits, so if you make it ahead, add extra broth when reheating to get back to the consistency you love.
03 -
- Always taste before serving and be willing to adjust salt, spices, or the richness of the coconut milk to match your mood that day.
- A tiny pinch of ground cardamom or clove can add intrigue without being identifiable—it's a quiet way to make it feel a little more special.