Apple Butternut Squash Soup Recipe – Ginger & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Apple Butternut Squash Soup Recipe – Ginger & Spice Blend

Introduction

There’s just something about the cooler months that makes me crave warm, comforting soups. This Apple Butternut Squash Soup is a personal favorite – it’s a hug in a bowl! I first made this a few years ago when I was looking for a way to use up some leftover butternut squash, and it quickly became a family staple. The blend of sweet apple, creamy squash, and warm spices is absolutely divine. It’s surprisingly easy to make, too, which is always a bonus!

Why You’ll Love This Recipe

This soup isn’t just delicious; it’s also wonderfully versatile. It’s perfect as a starter for a festive meal, a light lunch, or a cozy dinner. The warm spices give it a unique flavour profile that’s both comforting and exciting. Plus, it’s a great way to sneak in some extra veggies! It comes together in under 30 minutes, making it ideal for busy weeknights.

Ingredients

Here’s what you’ll need to create this flavourful soup:

• 1 apple (Granny Smith, peeled, cored, and cut into small pieces) – about 150g
• 1 leek (sliced) – about 100g
• 1 cup cubed butternut squash – about 160g
• 2 tablespoons grated ginger
• 0.5 tablespoon butter – about 7g
• Salt and pepper to taste
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon all spice powder
• 0.25 teaspoon ground cardamom
• 0.25 teaspoon ground cinnamon
• 2 cups vegetable stock – about 480ml
• 0.5 cup heavy cream – about 120ml
• 1 tablespoon minced chives (for garnish)

Ingredient Notes

Let’s talk about the ingredients and how to get the best results!

Apple Varieties for Soup (Granny Smith & Alternatives)

Granny Smith apples are my go-to for this soup because of their tartness, which balances the sweetness of the butternut squash. However, you can experiment! Honeycrisp or Fuji apples would also work well, but you might want to reduce the amount of spice slightly if using a sweeter variety.

Butternut Squash Selection & Preparation

Look for a butternut squash that feels heavy for its size, indicating it’s full of flavour. Pre-cut butternut squash can save you time, but peeling and cubing it yourself ensures maximum freshness. About 160g of cubed squash is perfect for this recipe.

The Warm Spice Blend: Nutmeg, Allspice, Cardamom & Cinnamon

Don’t be shy with the spices! This is where the soup really shines. These warm spices create a beautiful aromatic flavour. If you only have ground spices, that’s perfectly fine. Freshly grated nutmeg is lovely if you have it.

Leeks: A Subtle Onion Flavor

Leeks offer a milder, more delicate onion flavour than regular onions. Be sure to wash them thoroughly, as dirt can get trapped between the layers.

Regional Variations in Spice Use

In India, spice blends vary greatly by region. Feel free to adjust the spices to your liking! A pinch of garam masala would also be a lovely addition, especially if you enjoy a more complex flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by melting the butter in a stock pot over medium heat. Add the sliced leek and sauté until it’s softened and translucent – about 5 minutes.
2. Next, add the chopped apple, cubed butternut squash, and grated ginger to the pot. Cook for another 5 minutes, stirring occasionally, until the squash starts to soften slightly.
3. Now it’s time for the spices! Sprinkle in the salt, pepper, nutmeg, allspice, cardamom, and cinnamon. Stir everything well to ensure the ingredients are evenly coated.
4. Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the apples and squash are tender – about 10-15 minutes.
5. Remove the pot from the heat and let the soup cool slightly. Carefully transfer the soup to a blender and blend until smooth and creamy.
6. Pour the blended soup back into the stock pot. Reheat over low-medium heat, stirring constantly. Gently stir in the heavy cream and adjust the seasoning to your liking. Don’t let it boil after adding the cream!
7. Serve hot, garnished with a sprinkle of minced chives.

Expert Tips

A few little things that can make a big difference!

Achieving the Perfect Soup Consistency

If you prefer a thinner soup, add a little more vegetable stock. For a thicker soup, simmer it for a few extra minutes to allow some of the liquid to evaporate.

Preventing Cream from Curdling

The key to preventing the cream from curdling is to avoid boiling the soup after adding it. Keep the heat low and stir gently.

Enhancing the Flavor with Ginger

Freshly grated ginger is always best, but you can use ginger paste in a pinch (about 1 teaspoon).

Variations

Want to switch things up? Here are a few ideas:

Vegan Apple Butternut Squash Soup

Simply substitute the heavy cream with coconut cream or cashew cream for a delicious vegan version. My friend, Priya, swears by the coconut cream – it adds a lovely subtle sweetness.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your vegetable stock is also gluten-free.

Adjusting the Spice Level

If you like a little more heat, add a pinch of cayenne pepper or a dash of chili powder.

Festival Adaptations (Thanksgiving, Diwali)

This soup is a wonderful addition to a festive spread. For Thanksgiving, a sprinkle of toasted pumpkin seeds would be a lovely garnish. For Diwali, a swirl of coconut milk and a sprinkle of chopped pistachios would be beautiful.

Serving Suggestions

This soup pairs beautifully with a crusty bread for dipping. A side salad with a light vinaigrette also complements it well.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – store it in freezer-safe containers for up to 2 months.

FAQs

Got questions? I’ve got answers!

Can I make this soup ahead of time?

Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. Just reheat it gently before serving.

What if I don’t have heavy cream? What can I substitute?

You can use half-and-half, milk, or even a dollop of plain yogurt. Coconut milk is also a great option for a vegan alternative.

Can I roast the butternut squash instead of simmering it?

Yes! Roasting the squash will intensify its flavour. Roast it at 200°C (400°F) for about 20-25 minutes, or until tender.

How can I adjust the sweetness of the soup?

If you prefer a less sweet soup, use a tart apple variety and reduce the amount of butternut squash. You can also add a squeeze of lemon juice to balance the sweetness.

What other garnishes would complement this soup?

Toasted pumpkin seeds, a swirl of coconut milk, chopped pistachios, or a drizzle of olive oil are all great options.

Is this soup suitable for freezing?

Yes, it is! Just be sure to let it cool completely before freezing.