Winter Squash Apple Ginger (Printable)

Smooth blend of winter squash, apples, and fresh ginger with warming spices and creamy finish.

# What You Need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 2 medium apples (such as Granny Smith), peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, peeled and grated

→ Liquids

06 - 4 cups vegetable broth (gluten-free if required)
07 - 1 cup water

→ Dairy (Optional)

08 - ½ cup heavy cream or coconut milk

→ Oils & Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
13 - 1 tablespoon fresh lemon juice

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Add cubed butternut squash and diced apples. Cook, stirring occasionally, for 5 minutes.
04 - Sprinkle ground cinnamon and nutmeg over the mixture; stir well to coat evenly.
05 - Pour in vegetable broth and water. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes until squash and apples are tender.
06 - Remove from heat and purée using an immersion blender or in batches with a countertop blender until smooth.
07 - Stir in heavy cream or coconut milk if using. Season with salt, pepper, and fresh lemon juice to taste. Reheat gently if necessary.
08 - Ladle into bowls and garnish optionally with a swirl of cream, a sprinkle of cinnamon, or toasted pumpkin seeds.

# Expert Tips:

01 -
  • It tastes like pure comfort without any of that heavy, cream-logged feeling you get from traditional bisques.
  • The apple and ginger combination creates a warmth that somehow feels both sweet and sophisticated.
  • You can make it vegan by swapping one ingredient, which means it works for almost any dinner table.
02 -
  • Blending hot soup can be dangerous—if using a countertop blender, always let it cool slightly and work in small batches with the lid cracked open so steam can escape without burning you.
  • Don't add all your salt at once; taste as you go because the broth itself carries saltiness that you can't taste until the soup is finished.
  • Fresh lemon juice at the very end is non-negotiable—it's what prevents the soup from tasting cloying or one-dimensional.
03 -
  • Toast your spices in a dry pan for 30 seconds before adding them to the pot—it wakes up their oils and makes them taste more alive.
  • A good immersion blender changes everything; invest in one because it makes this soup come together faster and with less cleanup than a countertop blender.
  • Taste the soup before you add cream or coconut milk so you know what flavor you're working with—sometimes you might want to adjust the spices first.

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