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–+ servings
A creamy bowl of butternut squash soup garnished with fresh herbs and a swirl of cream, ready to be enjoyed.

Creamy Butternut Squash Soup with Apple & Ginger Twist

This velvety butternut squash soup offers a unique twist with roasted Granny Smith apple, nutmeg, and ginger. Perfectly balanced and deeply satisfying, it's easy to make and ideal for cozy meals or elegant gatherings.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Dish, Side Dish, Soup
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed into 1" pieces (seeds removed)
  • 2 potatoes peeled and chopped into 1" pieces
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 tbsp. butter
  • 1 onion chopped
  • 1 stalk celery thinly sliced
  • 1 large carrot chopped
  • 1 tbsp. fresh thyme plus more for garnish
  • 1 qt. low-sodium chicken broth
  • Cream for serving (optional)
  • 1 small Granny Smith apple peeled, cored, and chopped
  • pinch freshly grated nutmeg
  • 1/4 teaspoon ground ginger

Equipment

  • oven
  • Large baking sheet
  • Large pot
  • Dutch oven
  • Immersion blender
  • standard blender
  • vegetable peeler
  • chef's knife
  • sturdy cutting board

Method
 

Step 1: Roasting the Vegetables for Deep Flavor
  1. Preheat your oven to 400ºF (200ºC).
  2. On a large baking sheet, toss the butternut squash, potatoes, and one peeled, cored, and chopped Granny Smith apple with 2 tablespoons of extra-virgin olive oil.
  3. Season generously with Kosher salt and freshly ground black pepper.
  4. Spread them in a single layer and roast until the vegetables are tender with beautiful golden edges, which usually takes about 30-35 minutes.
Step 2: Building the Flavor Base with Mirepoix
  1. Meanwhile, in a large pot (a Dutch oven works wonderfully) over medium heat, melt the butter with the remaining 1 tablespoon of extra-virgin olive oil.
  2. Add the chopped onion, thinly sliced celery, and chopped carrot.
  3. Cook slowly, stirring occasionally, until they are beautifully softened and the onion is translucent, about 7 to 10 minutes.
  4. Season generously with a pinch of Kosher salt, freshly ground black pepper, 1 tablespoon of fresh thyme, a pinch of freshly grated nutmeg, and about 1/4 teaspoon of ground ginger.
Step 3: Simmering and Blending to Creamy Perfection
  1. Once your roasted squash, potatoes, and apple are tender, add them to the large pot with the softened mirepoix.
  2. Pour in the 1 quart of low-sodium chicken broth.
  3. Bring the mixture to a gentle simmer, then reduce the heat and let it continue to simmer for about 10 minutes to allow all those incredible flavors to meld together beautifully.
  4. Using an immersion blender directly in the pot, blend the soup until it's completely smooth and velvety. Alternatively, if you don't have an immersion blender, carefully transfer batches of the hot soup to a standard blender, filling only halfway, securing the lid (with the center cap removed and covered by a kitchen towel), and blend until perfectly creamy.
Step 4: Serving Your Delicious Soup
  1. Taste and adjust any seasonings as needed.
  2. Ladle the warm, comforting butternut squash soup into bowls.
  3. Garnish with a swirl of fresh cream (optional), a sprinkle of fresh thyme, or any other toppings you desire, and serve immediately!

Nutrition

Calories: 200kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 500mgPotassium: 650mgFiber: 6gSugar: 12gVitamin A: 600IUVitamin C: 30mgCalcium: 45mgIron: 1.5mg

Notes

Roast squash and apple for deep flavor; sauté mirepoix slowly. Season generously throughout cooking. This soup is perfect for meal prep and freezes beautifully; flavors deepen overnight. Blend hot liquids carefully. Garnish with cream or fresh thyme.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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