Winter Squash Apple Ginger (Printable Version)

Velvety blend of squash, apples, and ginger creating a warm and aromatic dish.

# What You'll Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium Granny Smith apples, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, peeled and grated

→ Liquids

06 - 4 cups vegetable broth, gluten-free if required
07 - 1 cup water

→ Dairy (Optional)

08 - 1/2 cup heavy cream or coconut milk

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
13 - 1 tablespoon fresh lemon juice

# Directions:

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 - Incorporate cubed squash and diced apples, cooking while stirring occasionally for 5 minutes.
04 - Sprinkle ground cinnamon and nutmeg over the mixture, stirring to evenly coat the vegetables and fruit.
05 - Pour in vegetable broth and water. Bring to a boil, reduce heat to low, cover, and simmer for 20 to 25 minutes until squash and apples are very tender.
06 - Remove pot from heat. Purée the soup using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in heavy cream or coconut milk if using. Season with salt, pepper, and lemon juice to taste. Reheat gently if necessary.
08 - Ladle into bowls and garnish with a swirl of cream, a sprinkle of cinnamon, or toasted pumpkin seeds if desired.

# Expert Advice:

01 -
  • The squash and apples blend into something naturally sweet without any added sugar, so it feels indulgent but clean.
  • Ginger warms you from the inside in a way that black pepper or chili never quite manage.
  • It comes together in under an hour, but tastes like you simmered it all afternoon.
  • Leftovers taste even better the next day, which means less work when you need comfort fast.
02 -
  • Blending hot soup can be dangerous, so if you use a countertop blender, fill it only halfway and hold the lid down with a folded towel to prevent steam from forcing it open.
  • The lemon juice at the end is not optional, it brightens the entire pot and makes the difference between a good soup and one you cannot stop eating.
  • If the soup feels too thick after blending, add water or broth a quarter cup at a time until it reaches the consistency you want.
03 -
  • Roast the squash cubes in the oven at 400 degrees for 20 minutes before adding them to the pot, it deepens the flavor and adds a subtle caramelized note.
  • If you want a little heat, add a pinch of cayenne pepper or a few red pepper flakes when you stir in the cinnamon and nutmeg.
  • Taste the soup before serving and adjust the salt, it should feel balanced, not bland, and the lemon juice should make everything sing.

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