Winter Squash Apple Ginger (Print version)

Velvety blend of squash, apple, ginger.

# What you need:

→ Vegetables & Fruit

01 - 1 medium butternut squash (about 4.4 lbs), peeled, seeded, and cubed
02 - 1 large Granny Smith apple, peeled, cored, and diced
03 - 1 medium yellow onion, chopped
04 - 2 cloves garlic, minced
05 - 2-inch piece fresh ginger, peeled and grated

→ Liquids

06 - 4 cups vegetable broth (gluten-free if required)
07 - 1 cup water
08 - ½ cup coconut milk (substitute heavy cream for richer consistency)

→ Seasonings

09 - 2 tablespoons olive oil
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 1 teaspoon salt, to taste
13 - ¼ teaspoon black pepper, to taste

→ Garnish (optional)

14 - Toasted pumpkin seeds
15 - A swirl of coconut milk or cream
16 - Chopped fresh chives

# Directions:

01 - Heat olive oil over medium heat in a large pot. Add chopped onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger; sauté for 1 minute until fragrant.
03 - Add cubed butternut squash and diced apple to the pot. Sauté for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cinnamon, nutmeg, salt, and pepper over the vegetables; cook for an additional minute.
05 - Pour in vegetable broth and water. Bring to a boil, reduce heat, cover, and simmer for 20 to 25 minutes until squash and apple are tender.
06 - Remove from heat and blend the soup using an immersion blender or in batches with a countertop blender until entirely smooth.
07 - Stir in coconut milk or cream and heat gently for 2 to 3 minutes. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with toasted pumpkin seeds, a swirl of coconut milk or cream, and chopped chives as desired.

# Expert advice:

01 -
  • The ginger wakes up the sweetness without overpowering it, like a quiet surprise in every spoonful.
  • It comes together in less than an hour and tastes like you simmered it all day.
  • The texture is so silky that even people who claim they dont like squash ask for seconds.
02 -
  • If you blend hot soup in a countertop blender, leave the lid slightly cracked and cover it with a towel, or the pressure will blow the lid off and make a mess.
  • Don't skip tasting before you serve, squash can vary in sweetness and you might need a pinch more salt or a squeeze of lemon to balance it out.
03 -
  • Grate the ginger on a microplane instead of chopping it, you'll get more flavor and no stringy bits.
  • If the soup tastes too sweet, add a squeeze of lemon juice or a splash of apple cider vinegar to brighten it up.

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