Butternut Squash Soup with Apple and Ginger


My best recollection of a soup I often make!

  • 1 Butternut Squash, peeled, cored, and cut into 1″ pieces
  • 1 quart water
  • 1 quart chicken stock or veggie stock (or another quart water)
  • 1 yellow onion, peeled and diced
  • 2 Tbs. butter 1 apple, peeled, cored, and cut into chunks
  • 2 Tbs. freshly grated ginger
  • Salt and pepper to taste
  • 1/4 cup cream or milk

In a stock pot, melt butter and saute onions until golden.  Add squash and apple pieces, 1 tsp. salt, the water and the stock and bring to a boil.  Reduce to a simmer and continue until everything is every soft.  Add grated ginger.  Use an immersion blender to puree until very smooth, adding the milk/cream along the way.  Taste and add salt and pepper as needed.  Serve with crusty bread.

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