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Butternut Squash and Apple Spiced Soup Recipe

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4.3 from 88 reviews

A creamy and comforting butternut squash soup roasted to perfection with warm spices, apples, and fresh ginger, blended into a smooth, flavorful dish perfect for cozy gatherings.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

Squash

  • 1 large butternut squash (or 2 small, about 3-4 lbs total), peeled, seeded, and cubed
  • 3 tablespoons olive oil (divided)
  • Kosher salt
  • Black pepper

Sauté

  • 1 tablespoon butter
  • 2 apples (peeled and diced, Gala recommended)
  • 1 inch piece fresh ginger (peeled and grated or minced, about 1 1/2 tablespoons)
  • 1 medium onion (chopped)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • Pinch of ground cardamom (optional)

Liquid

  • 6 cups stock (chicken, turkey, or vegetable)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Prepare for roasting the butternut squash by getting a rimmed baking sheet ready.
  2. Roast Squash: Spray the baking sheet with non-stick cooking spray. Spread the cubed squash in a single layer and drizzle with 2 tablespoons of olive oil. Season with kosher salt and black pepper, tossing to coat evenly. Roast for 30 minutes or until tender and caramelized on the edges. Remove and let cool slightly.
  3. Sauté Aromatics: In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and butter over medium heat. Once the butter melts, add diced apples, grated ginger, chopped onion, cinnamon, allspice, and optional cardamom. Cook while stirring frequently until the apples and onions are soft and aromatic, about 10 minutes.
  4. Add Squash and Stock: Stir in the roasted butternut squash and pour in the 6 cups of stock. Increase heat bringing the soup to a boil, then reduce to a simmer. Let it cook gently for 10 minutes to meld flavors.
  5. Puree Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return pureed soup to the pot.
  6. Final Simmer and Season: Simmer the blended soup for an additional 10 minutes to develop flavor. Taste and adjust seasoning with salt and pepper as needed. Serve warm and enjoy!

Notes

  • For a vegan version, substitute the butter with additional olive oil and use vegetable stock.
  • Use a high-powered blender if available for a smoother texture.
  • To make this gluten-free, ensure your stock is certified gluten-free.
  • Consider garnishing with a swirl of cream or a sprinkle of toasted pumpkin seeds for texture.
  • Soup can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

Find it online: https://allyumcooks.com/butternut-squash-and-apple-spiced-soup-recipe/