5 ratings

Apple and Butternut Squash Soup

A quintessential autumn soup
Courtesy of West of the Loop

This soup showcases the best fall flavors — butternut squash with a hint of crisp apples. The fresh ginger adds a hint of warm spice  that goes so wonderfully with the roasted squash. 

Recipe courtesy of Emily Paster, West of the Loop 

Ready in
50 m
15 m
(prepare time)
35 m
(cook time)
Calories Per Serving


  • 3 Cups butternut squash, peeled and cubed
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 yellow onion, diced
  • 1 Teaspoon fresh ginger, peeled and minced
  • 3 Cups apples, peeled, quartered and chopped
  • Pinch red pepper flakes
  • Pinch nutmeg
  • 1 Teaspoon dried ginger
  • Salt and pepper, to taste
  • 1/2 Cup apple cider
  • 3 Cups chicken or vegetable broth
  • Sour cream or plain yogurt (optional)


Preheat oven to 425.

Toss squash with olive oil and spread in an even layer on a baking sheet.

Roast the squash until tender, about 20 minutes.

Meanwhile, melt the butter over medium-low heat in a large stockpot.

Add the onion, fresh ginger and apple and toss to coat with the butter.

Saute onion and apple until softened but not browned, about 5 minutes.

Season with salt, pepper, red pepper flakes, nutmeg and dried ginger.

Continue to saute a few additional minutes until fragrant.

Add squash to pot and stir to combine.

Add the apple cider and chicken broth and bring mixture to a boil.

Turn down heat and simmer until vegetables are tender, 10-15 minutes.

Puree soup until you have reached a smooth but thick consistency using an immersion blender or food processor.

Serve hot garnished with a dollop of yogurt or sour cream.