Go Back
one ordinary bowl of lightly thickened orange squash broth containing distinct orange butternut squash cubes and pale golden sauteed apple cubes with browned faces, with no cream, cinnamon sticks, seeds, herbs or garnish
Andre Lewis

Apple Butternut Squash Soup with Ginger

Keep some squash in pieces and saute the apples separately for a soup that stays chunky instead of becoming another smooth orange puree. Ginger and apple cider season the broth, while the apples go in near the end with their browned faces intact. Choose firm sweet-tart apples that keep their shape in the skillet. Partly blending the squash gives the liquid enough body to hold those pieces without adding cream. You'll still see pale apple cubes and orange squash in each serving, with a gentle cider flavor rather than a dessert-like sweetness.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter divided
  • 1 medium yellow onion diced
  • 1 tbsp finely grated fresh ginger
  • 2 lbs butternut squash peeled, seeded and cut into 3/4-inch cubes
  • 4 cups low-sodium vegetable broth
  • 1 cup unsweetened apple cider
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 large firm sweet-tart apples peeled, cored and cut into 3/4-inch cubes
  • 2 tsp apple cider vinegar

Method
 

  1. Melt 1 tablespoon butter in a soup pot over medium heat. Cook onion for 7 minutes until softened, then stir in ginger for 30 seconds.
  2. Add squash, broth, cider, salt and pepper. Bring to a simmer, cover partly and cook for 20 to 25 minutes until squash is tender.
  3. Meanwhile, melt remaining butter in a large skillet over medium heat. Add apple cubes in one layer and cook for 8 to 10 minutes, turning occasionally, until lightly browned and just tender.
  4. Transfer about one-third of the squash pieces and 1 cup of the broth to a heatproof bowl and puree with an immersion blender. Return puree to the pot with the sauteed apples and vinegar.
  5. Simmer gently for 3 minutes, keeping the remaining squash and apple pieces intact, then divide among 6 bowls.