Description
Discover how to make a comforting Butternut Apple Ginger Soup that is perfect for fall. This easy recipe will warm you up from the inside out!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (15 g)
- 1 medium butternut squash, peeled, seeded, and cubed (about 2 pounds (907 g))
- 2 medium apples, peeled, cored, and chopped
- 4 cups vegetable broth (960 ml)
- 1 cup water (240 ml)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 1/4 teaspoon ground cinnamon (0.5 g)
- 1/4 teaspoon ground nutmeg (0.5 g)
- 1/4 cup coconut milk (60 ml)
- Optional: fresh parsley or cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 1 minute.
- Add the cubed butternut squash and chopped apples to the pot.
- Pour in the vegetable broth and water, then stir to combine.
- Season with salt, black pepper, cinnamon, and nutmeg.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low and let it simmer, covered, for about 20-25 minutes, or until the squash and apples are tender.
- Remove the pot from heat and let it cool slightly.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender.
- Return the pureed soup to the pot and stir in the coconut milk.
- Reheat the soup gently over low heat if necessary.
- Taste and adjust seasoning if needed.
- Serve the soup hot, garnished with fresh parsley or cilantro if desired.
Notes
- Roast the cubed butternut squash and chopped apples in the oven for a richer flavor.
- Consider using a sweeter apple variety like Honeycrisp or Fuji for a hint of sweetness.
- Increase coconut milk or add Greek yogurt for a creamier texture; toast cinnamon and nutmeg for enhanced aroma.