Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Apple-Butternut Squash Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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