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Butternut Squash, Apple, & Ginger Soup
Butternut Squash, Apple, & Ginger Soup
Print Recipe Butternut Squash, Apple, & Ginger Soup
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Course: Comfort, Fall, Soup, Vegetarian, Winter
Servings: 8 people



  • 2 small butternut squash (about 2 ½ pounds total)
  • 3 tablespoons unsalted butter
  • 2 small Granny Smith apples (about 1 ¼ pounds), cored, peeled and chopped
  • 1 1/2 cups finely chopped yellow onion
  • 3 tablespoons fresh ginger, peeled and minced
  • 2 garlic cloves, peeled and chopped
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup whipping cream (optional)
  • 2 Fresh sage for garnish

Ginger Cream

  • 1/3 cup chilled whipping cream
  • 1 tablespoon ginger juice (To extract the ginger juice: finely shred ginger on a grater. Then press it through a sieve or use a garlic press to extract the juice.)
  • 1/2 teaspoon agave nectar


Squash Soup

  • Position a rack in the middle of the oven and preheat to 450 degrees.
  • Line a jelly-roll pan with foil.
  • Halve the squash lengthwise.
  • Using a sharp metal spoon, scrape out and discard all the seeds and fibers.
  • Lay the squash halves, cut sides down, on the jelly roll pan and bake them until they are very tender when pierced with a fork, about 40 minutes.
  • Remove the pan from the oven and set aside to cool.
  • When squash is cool enough to handle, scoop the flesh, including any well-browned edges, out of the peels.
  • Chop and reserve the flesh.
  • Melt the butter in a large pot over moderate heat. Add the apple, onion, ginger and garlic and cook uncovered, stirring once or twice until lightly browned, 15 to 20 minutes.
  • Add vegetable stock, reserved squash flesh, salt and pepper and bring to a simmer.
  • Partially cover the pan and cook the soup, stirring occasionally, until the apples are tender, 30-35 minutes.
  • Remove from heat and cool slightly.
  • Puree the soup in a food processor or blender.
  • Serve with Ginger Cream and sage, or cool, cover and refrigerate.

Ginger Cream

  • Place cream, ginger juice and agave into the ISI Whip. Charge. Shake and serve.