Squash Ginger and Apple Soup
Warm up your kitchen with this silky and aromatic Squash Ginger and Apple Soup, a perfect blend of sweet, earthy, and spicy flavors. Featuring roasted butternut squash, crisp apples, and the zesty kick of fresh ginger, this soup is a comforting yet vibrant dish ideal for cozy autumn evenings or elegant dinner parties. Cooked with a base of rich vegetable broth and finished with a touch of heavy cream for luxurious creaminess, it strikes a flawless balance between hearty and light. Garnish each bowl with a drizzle of olive oil and crunchy pumpkin seeds for added texture and flair. With just 15 minutes of prep time and simple, wholesome ingredients, this easy-to-make soup delivers an explosion of seasonal flavors in every spoonful.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 2 tablespoons unsalted butter
- 1 medium onion
- 1 tablespoon fresh ginger
- 2 medium apple
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil or additional butter (optional, for garnish)
- 2 tablespoons pumpkin seeds (optional, for garnish)
Instructions
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
Peel and dice the onion.
Peel, core, and chop the apples into small pieces.
Peel the fresh ginger and grate it finely.
In a large pot, melt the butter over medium heat, then add the diced onion and cook until translucent, about 5 minutes.
Add the grated ginger, stirring it into the onions, and cook for 1 minute until fragrant.
Stir in the squash and apples, mixing well to coat them with the butter and ginger mixture.
Pour the vegetable broth over the vegetables and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the squash and apple pieces are tender.
Remove the pot from the heat and let it cool slightly.
Using an immersion blender, blend the soup until its texture is smooth and creamy. Alternatively, blend in small batches in a countertop blender, being careful with the hot liquid.
Return the blended soup to the pot over low heat and stir in the heavy cream. Add salt and black pepper to taste.
Serve the soup warm, garnished with a drizzle of olive oil or melted butter and a sprinkle of pumpkin seeds, if desired.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 85.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 741 mg | 57% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6198 mg | 132% | |
*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.
