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Spiced Butternut Squash and Apple Soup

162

Cook the veggies (and apple), get out the blender, and your work is done.

  • Servings: 6
  • Yield: Makes 8 cups

Photography: Bryan Gardner

Source: Whole Living, January/February 2012

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, grated (2 tablespoons)
  • 1/2 teaspoons turmeric
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • Dash ground cloves
  • 2 carrots, peeled and chopped
  • 1 tart apple, peeled, quartered, and chopped
  • 4 cups chopped butternut squash
  • Coarse salt and pepper

Directions

  1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.

  2. Cook until vegetables are tender, about 20 minutes. Let cool slightly.

  3. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.

Reviews Add a comment

  • LittleRedFrog
    14 JAN, 2014
    The soup is "alright". It tastes nice but isn't my favourite soup ever. I made half a batch which means I had it for 3 days - that was about 200 ml (about a cup) and that's not much for a lunch at work. I added a little bit of water as it thickened overnight but that still wasn't much. Today, I cubed an avocado in it and it made it a little better - but I'm a sucker for avocados so it might not work for everyone. This isn't part of the recipes I will make again.
    Reply
  • kattyface
    25 MAR, 2013
    This recipe is delicious. It has a wonderful layering of flavors. In addition, I add an apple cider syrup that I have to highlight the autumn goodness of this dish. Serve it with parmesan crisps, or warm biscuits!
    Reply
  • Jenny Herritz
    3 MAR, 2013
    This was good, but a little on the bland side. We used stock just to spruce it up, and it was still a little bland. Because it's so healthy, I would try it again, but I think I'd try doubling the spices.
    Reply
  • Kimberly Genaw
    3 DEC, 2012
    Easy, quick, satisfying new fav for squash soups! I added sweet potato ... divine :0)
    Reply
  • rhieng
    8 AUG, 2012
    still eating this long after the cleanse, absolutely my favorite recipe! I've even experimented with substituting sweet potatoes instead of squash it was just as delicious
    Reply
  • EKEpling
    14 JUN, 2012
    Delicious! Love the sweetness that the apple brings, and the pumpkin pie-ish spices. I also added vegetable stock (per other user reviews) to give it more flavor.
    Reply
  • mandajean526
    25 MAR, 2012
    The first time I made this, I followed the recipe to a "T" and it was very good. The second time, I made some changes. I used homemade vegetable stock (unsalted) instead of the water and it brought this soup up to a whole other level - without having to roast the vegetables as other reviewers suggest. Absolutely delicious - my favorite recipe in this cleanse plan by far!
    Reply
  • Nettin
    20 MAR, 2012
    Not a fan. I had to add extra salt just to eat it. But then, I don.t like squash. Did not like the texture either. So far this cleanse has been really tough. I'm not really liking the recipes so far with the exception of the smoothies. I hope everyone else is doing good.
    Reply
  • TessD
    28 FEB, 2012
    Eating this now and it's really great. I bumped up the cardamom, ginger and garlic a bit, and roasted the squash, carrots and apples. I prefer roasting to boiling most of the time. Lovely soup not just for detox but for any time!
    Reply
  • melissamachete
    19 JAN, 2012
    Excellent recipe! I slowly roasted the squash because I feel you always get more flavor. I also made my own almond milk and added that for creaminess. I also made a little pesto with some of the nuts I had (pistachio, almond, walnut) and cilantro. Really, really good stuff!!
    Reply