Ginger-Apple Butternut Squash Soup

Ginger-Apple Butternut Squash Soup
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This simple pureed soup is sweet with a bit of heat. Serve with a dollop of crème fraiche for a touch of creaminess.


  • 2 Tbsp. butter
  • 1 small onion, chopped
  • 1 jalapeño, seeded and chopped
  • 1 clove garlic
  • 1-inch gingerroots, peeled and chopped
  • 1 small apple, peeled and chopped
  • 1 tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • 1 (2 lb.) butternut squash, peeled, seeded, chopped
  • 4 cups reduced sodium chicken broth
  • Crème fraiche


  1. Melt butter in a 4-quart saucepan over medium heat. Add onion, jalapeño, garlic, ginger, apple, salt and pepper; cook 3-5 minutes until softened and fragrant.
  2. Add squash and broth; bring to a boil and reduce to a simmer. Cook 15-20 minutes until squash is tender. Use an immersion blender to puree until smooth. Serve with crème fraiche. Refrigerate leftovers.


Soup can also be pureed in a blender or food processor; work in batches to avoid overfilling the blending container. Substitute veggie broth for chicken to make vegetarian.

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