Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Apple-Butternut Squash Soup Be the first to rate & review! 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 11, 2021 Print Rate It Share Share Tweet Pin Email Servings: 6 A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors. Ingredients 1 tablespoon unsalted butter 1 medium onion, diced 1 butternut squash (about 2 pounds), peeled, seeded, and chopped 4 red or golden apples, peeled, cored, and chopped, plus 1 apple, finely diced and tossed in lemon juice, for garnish (optional) 2 teaspoons coarse salt 1 ½ teaspoons ground cumin ½ teaspoon ground coriander ½ teaspoon ground ginger ¼ teaspoon cayenne pepper ¼ teaspoon freshly ground black pepper 2 cups homemade or store-bought low-sodium chicken or vegetable stock 2 ½ cups water, plus more if needed 1 jalapeno chile, thinly sliced, for garnish (optional) Sour cream, for garnish (optional) Directions Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes. Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired. LIsa Hubbard Cook's Notes The soup can be made ahead of time and refrigerated up to 3 days or frozen up to a month; let cool completely before storing in an airtight container. Reheat gently before serving (thaw frozen soup overnight in the refrigerator). Rate it Print