Butternut Squash Soup with Apple and Ginger

Posted in: Winter Squash


  • 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.