Gingered Butternut Squash and Apple Soup

Gingered Butternut Squash and Apple Soup

Bring the flavors of fall to your table by combining apples and winter squash. A dollop of crème fraîche or sour cream is a great finish for this creamy soup.

Oxmoor House JANUARY 2008

  • Yield: 9 servings (servings size: 1 cup)
  • Cook time: 47 Minutes
  • Prep time: 17 Minutes


  • 1 (2-pound) butternut squash
  • 1 tablespoon olive oil
  • 1 cup minced onion
  • 1/2 cup minced celery
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon minced peeled fresh ginger
  • 2 McIntosh apples, peeled, cored, and cut into 1-inch chunks (about 1 pound)
  • 5 cups fat-free, less-sodium chicken broth
  • 1 (3-inch) cinnamon stick
  • 2 teaspoons fresh lemon juice


Pierce squash several times with the tip of a sharp knife. Microwave at HIGH 1 minute. Cut squash in half lengthwise; remove seeds and membrane with a spoon. Peel squash, and cut into 1-inch chunks.

. Heat oil in a Dutch oven over medium heat. Add onion and next 3 ingredients; sauté 5 minutes. Add ginger, squash, and apple to pan; sauté 3 minutes. Add broth and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard cinnamon stick.

. Place half of soup in a blender, and process until smooth. Transfer to a large bowl. Repeat with remaining soup. Return soup to pan. Stir in lemon juice, and cook over low heat 2 minutes or until thoroughly heated, stirring frequently.

Nutritional Information

Amount per serving
  • Calories: 83
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 16.3g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 457mg
  • Calories from fat: 18%
  • Fiber: 2.4g
  • Calcium: 49mg

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Gingered Butternut Squash and Apple Soup Recipe