Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spiced Butternut Squash and Apple Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Yield: 8 cups Cook the veggies (and apple), get out the blender, and your work is done. Ingredients 2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, chopped 1 inch fresh ginger, grated (2 tablespoons) ½ teaspoons turmeric ⅛ teaspoon cinnamon ⅛ 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 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. Cook until vegetables are tender, about 20 minutes. Let cool slightly. Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary. Bryan Gardner Print