Apple and Butternut Squash Soup


This sweet and mellow fall soup features aromatic spices, including coriander, cumin, cayenne pepper, and ginger for vibrant flavor.


  • 1 tablespoon unsalted butter

  • 1 onion, diced

  • 1 butternut squash (about 2 pounds), peeled, seeded, and chopped

  • 4 red or golden apples, peeled, cored, and diced

  • 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 low-sodium canned chicken stock, skimmed of fat

  • Finely diced apple tossed in lemon juice, for garnish

  • Jalapeno pepper, thinly sliced, for garnish

  • Low-fat sour cream, for garnish


  1. Melt butter in a large saucepan over medium heat. Add onion, and cook until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until it softens, about 10 minutes. Add apples, salt, cumin, coriander, ginger, cayenne, pepper, stock, and 2 1/2 cups water (just enough to cover). Bring to a boil.

  2. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.

  3. Puree in batches in the bowl of a food processor or the jar of a blender until smooth, and return to saucepan over low heat. Thin with additional water if necessary. Serve hot, garnished with chopped apples, jalapeno, and sour cream, if desired.

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