Winter Squash Apple Ginger (Printable)
A smooth blend of winter squash, apples, and ginger offering comforting, warm flavors for cold days.
# What You Need:
→ Vegetables & Fruit
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 2 medium Granny Smith apples, 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 gluten-free vegetable broth
07 - 1 cup water
→ Dairy (Optional)
08 - 1/2 cup heavy cream or coconut milk
→ Oils & Seasonings
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - Salt and freshly ground black pepper, to taste
13 - 1 tablespoon fresh lemon juice
# How-To:
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 evenly coat the vegetables and fruit.
05 - Pour in vegetable broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until squash and apples are very tender.
06 - Remove from heat. Use an immersion blender or transfer to a countertop blender in batches and purée until smooth.
07 - Stir in heavy cream or coconut milk if using. Season with salt, pepper, and lemon juice to taste. Reheat gently if needed.
08 - Ladle into bowls and garnish optionally with a swirl of cream, a sprinkle of cinnamon, or toasted pumpkin seeds.
# Expert Tips:
01 -
- It's the kind of soup that tastes like you spent hours on it when you really spent less than an hour in the kitchen.
- The natural sweetness of squash and apple means you're not fighting the ingredients, just letting them be themselves.
- Ginger gives it a subtle warmth that makes you feel better on days when you need it most.
02 -
- Don't skip blending—a chunky version of this soup is a completely different dish, and not in a good way.
- Taste it before you add cream and seasoning; the broth is doing a lot of the heavy lifting, so use one you actually like on its own.
- Fresh ginger really does taste different from ground ginger, and this soup proves it—the fresh version is brighter and more alive.
03 -
- Cut the squash into smaller pieces than you think you need; smaller pieces cook faster and blend more smoothly without having to work the blender as hard.
- If your soup is too thick after blending, thin it with a little broth rather than water—it keeps the flavor strong and clear.
- Make this on a Sunday evening, and you'll have lunch for most of the week without any effort come Wednesday morning.