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Butternut Squash, Apple and Ginger Soup

Butternut Squash, Apple and Ginger Soup

This tasty Butternut Squash, Apple and Ginger Soup is is spiced with ginger and coriander then pureéd for a creamy texture.


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  • 1 diced onion
  • 1 chopped butternut squash
  • 4 chopped apples
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • ½inch fresh ginger
  • 4 cups stock or water


1. Start by sautéing a diced onion in a large pot. When onions are translucent, add one chopped butternut squash and 4 chopped apples. Sauté for about 10 minutes or until squash and apples are golden and begin to brown. 

2. Add 1 teaspoon salt and ¼ teaspoon pepper, 1 teaspoon cumin and ½ teaspoon coriander. Add a ½ inch of ginger, either whole or diced, depending on how much ginger flavor you like. Adding a whole piece and removing it after simmering will impart a more subtle flavor; dicing it into the soup will give it a powerful taste. 

3. Add 4 cups of liquid (chicken stock, vegetable stock, or water) and simmer 30 minutes, or until very soft. 

4. Purée in a food processor or with a hand blender. 

5. To garnish, either chop an apple and toss with a little lemon juice, or cut ginger into thin matchsticks and fry into crispy ginger chips.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Passover 2014 SUBSCRIBE NOW

Joy of Kosher Spring Magazine 2014
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