Ginger Scented Apple Squash Soup
Warm, velvety, and bursting with autumnal charm, Ginger Scented Apple Squash Soup combines the natural sweetness of roasted butternut squash and crisp apples with the invigorating zing of fresh ginger. This soul-soothing soup is enhanced with cozy spices like cinnamon and nutmeg, balanced by the creamy richness of unsweetened coconut milk. Perfect for chilly days, it comes together in just under an hour, making it an ideal choice for weeknight dinners or festive gatherings. Garnish with crunchy pumpkin seeds and vibrant parsley for an Instagram-worthy finish. A gluten-free, dairy-free, and vegan-friendly delight, this flavorful recipe is as nourishing as it is satisfying.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 medium apples (Granny Smith or Honeycrisp preferred)
- 1 medium yellow onion
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons nutmeg
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons pumpkin seeds (optional, for garnish)
- 2 tablespoons (chopped) fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the flesh with 1 tablespoon of olive oil and place it cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until the flesh is fork-tender. Set aside to cool slightly.
While the squash is roasting, peel and dice the apples and the onion.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, or until softened.
Stir in the grated ginger, cinnamon, and nutmeg, cooking for an additional minute until fragrant.
Add the diced apples and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 10 minutes, or until the apples are tender.
Using a spoon, scoop the roasted butternut squash flesh into the pot, discarding the skin. Stir to combine.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, blend in batches using a countertop blender.)
Return the pot to low heat and stir in the coconut milk. Add salt and black pepper to taste. Simmer for an additional 5 minutes to allow flavors to meld.
Serve hot, garnished with pumpkin seeds and chopped parsley if desired.
Nutrition Facts
Calories |
1379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 227.8 g | 83% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 81.9 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1030 mg | 79% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5048 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
