Spiced Butternut Squash and Apple Soup

8 cups

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


  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 1 inch fresh ginger, grated (2 tablespoons)

  • ½ teaspoons turmeric

  • teaspoon cinnamon

  • 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


  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.

    Bryan Gardner
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