Butternut Squash and Apple Soup

apples, squash



  • 1 to 2 tbsp. oil
  • 1 large onion, chopped
  • 1 butternut squash (about 2 lbs.), peeled, seeded and chopped
  • 2 large or 3 small apples, peeled, cored and chopped
  • 1 tsp. salt
  • 1 ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. ground ginger
  • ¼ tsp. cayenne pepper (a little less if you don’t like heat)
  • ¼ tsp black pepper
  • 2 cups chicken or vegetable stock
  • extra water, as needed




  1. Heat oil in a large saucepan over medium heat. Add onions. Cook and stir until the onions begin to soften about 3 minutes.
  2. Add squash and cook stirring occasionally until soft, about 10 minutes.
  3. Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock and the water (just enough to cover). Bring to a boil, reduce immediately to a simmer and cook until vegetables are very soft, about 30 minutes.
  4. Puree with a blender or masher.
  5. Serve hot with crusty bread.