Pureed Ginger Butternut Squash Soup with Kale Apple Salad
A warming autumn soup featuring roasted butternut squash and fresh ginger, pureed to silky smoothness with chicken stock and balanced with brown sugar and balsamic vinegar. Served alongside a fresh kale and apple salad topped with nutmeg-spiced pita croutons, this complete meal combines comforting soup with crisp, refreshing textures. The ginger adds a gentle warmth while the vinaigrette brings bright acidity to complement the soup's natural sweetness. Perfect for fall dinners when you want something both nourishing and satisfying.
Ingredients
- 2 cloves garlic, minced
- 1 ½ inches ginger, sliced
- 1 small onion, chopped
- 2 medium apples, 1 peeled and chopped, 1 sliced
- 1 small butternut squash, cubed
- 4 Tbsp cooking oil, divided
- 1 ½ Tbsp brown sugar
- 4 cups chicken stock
- salt and pepper
- 1 Tbsp balsamic vinegar
- 1 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 Tbsp maple syrup
- 1 bunch dino kale, leaves torn, stems removedregular kale1:1availability
slightly different texture
- 1 medium pita, slicedsourdough bread1:1preference
different flavor
- ¼ tsp nutmeg
Instructions
- 1
Heat oven to 375F
- 2
Heat Dutch oven over medium-high heat and add cooking oil
- 3
Add garlic, ginger, and onions with salt and saute until softened for 3 minutes
- 4
Add apples, butternut squash, and brown sugar and saute until caramelized for 3 to 5 minutes
- 5
Pour in stock to cover ingredients, cover with lid, bring to boil then simmer for 10 minutes
- 6
Slice pita and toss with oil and nutmeg on sheet pan, toast in oven for 6 minutes
- 7
When squash is tender, puree soup with immersion blender until smooth
- 8
Season soup to taste with salt and pepper
- 9
Toss kale, apples, and pita croutons with vinaigrette
- 10
Serve soup topped with reserved pita croutons alongside salad
Tips
Move the pot to the sink when using an immersion blender to contain any spattering and make cleanup easier.
Reserve a few pita croutons before tossing the salad to use as soup garnish for added texture contrast.
Taste and adjust seasoning at the end - homemade unsalted stock may need about 2 teaspoons of salt to reach proper flavor.
Good to Know
Refrigerate soup for up to 4 days. Store salad components separately and dress just before serving.
Soup can be made 2 days ahead and reheated gently. Prepare salad components but dress just before serving.
Serve soup hot in bowls topped with pita croutons alongside the fresh kale salad.
Common Mistakes
Don't puree the soup while it's too hot to avoid dangerous spattering.
Season gradually and taste frequently to avoid over-salting, especially with homemade stock.
Substitutions
Dairy-Free Swaps
General Alternatives
slightly different texture
FAQ
Can I make this soup dairy-free?
Yes, this recipe is naturally dairy-free as written. Just ensure your stock is also dairy-free.
What if I don't have an immersion blender?
Transfer the soup to a regular blender in batches, leaving space at the top and blending carefully to avoid hot liquid overflow.
How long will the soup keep in the refrigerator?
The pureed soup will keep for up to 4 days refrigerated. Reheat gently on the stove, adding stock if needed to thin.