Roasted Butternut Squash and Apple Soup with Fresh Ginger
A creamy, warming soup that combines the natural sweetness of roasted butternut squash with tart Granny Smith apples and aromatic fresh ginger. The squash is roasted until tender to develop deep, caramelized flavors, while the apples are simmered with chicken broth and spices until soft. Both components are blended separately for the smoothest texture, then combined with milk for richness. The result is a velvety, comforting soup with balanced sweet and savory notes, perfect for fall and winter meals. White pepper adds subtle heat without overpowering the delicate fruit flavors.
Ingredients
- 4 lbs butternut squash, cut in half lengthwise, seeds discarded
- 2 Tbsp olive oil
- 1 medium red onion, chopped
- 5 medium Granny Smith apples, peeled, chopped
- 4 cups low-sodium organic chicken broth
- 1 thin slice fresh ginger, peeled, finely chopped
- ¼ tsp ground nutmeg
- 1 cup reduced-fat (2%) milk
- 1 tsp sea salt, or Himalayan salt
- 1 tsp ground white pepper
Instructions
- 1
Preheat oven to 400°F
- 2
Place squash halves cut sides up on baking pan and cover with foil
- 3
Bake for 45 to 50 minutes until tender, then set aside
- 4
Heat oil in large saucepan over medium-high heat
- 5
Add onion and cook stirring frequently for 3 to 4 minutes until tender
- 6
Add apples, broth, ginger, and nutmeg, then bring to a boil
- 7
Reduce heat to medium-low and cook stirring occasionally for 10 minutes until apples are tender
- 8
Remove from heat and blend apple mixture in batches until smooth, covering with lid and kitchen towel
- 9
Return apple mixture to saucepan
- 10
Scoop out squash flesh and blend with milk in batches until smooth, covering with lid and kitchen towel
- 11
Combine squash mixture with apple mixture, salt, and pepper in saucepan
- 12
Bring to gentle boil over low heat stirring frequently, then remove from heat immediately
- 13
Ladle evenly into serving bowls
Tips
Cover the blender with both the lid and a kitchen towel when pureeing hot soup to prevent dangerous splashing and burns.
Roast the squash cut-side up and covered with foil to steam in its own moisture while developing caramelized edges.
Blend the apple and squash mixtures separately for the smoothest possible texture in the final soup.
Good to Know
Refrigerate covered for up to 4 days. Reheat gently on stovetop, stirring frequently.
Can be made 2 days ahead. Reheat slowly and thin with additional broth if needed.
Serve hot in bowls. Garnish with a drizzle of cream, toasted pumpkin seeds, or fresh herbs if desired.
Common Mistakes
Don't skip the kitchen towel when blending hot soup to avoid dangerous splashing
Don't boil vigorously after adding milk to prevent curdling
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup vegan?
Yes, substitute vegetable broth for chicken broth and use coconut milk or another plant-based milk instead of dairy milk.
Can I freeze this soup?
Yes, freeze without the milk for up to 3 months. Thaw, reheat, and stir in fresh milk before serving to prevent separation.
What if my soup is too thick?
Thin with additional chicken broth or milk, adding gradually while reheating until you reach the desired consistency.