Recipe for Butter Nut Squash & Apple Soup


  • 1 kg butternut squash, peeled and diced
  • 3 tablespoons unsalted butter
  • 1 small onion, chopped
  • ½ teaspoon fennel seeds
  • 2 garlic cloves smashed
  • 1 2-inch piece ginger, peeled and grated
  • 1/4 teaspoon freshly grated nutmeg, plus more for garnish
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • Kosher salt and freshly ground pepper
  • 2 cups vegetable broth or water
  • 1 1/4 cups chunky apple sauce
  • 1 green apple, diced
  • 1 tablespoon apple cider vinegar
  • 1 to 2 tablespoons chopped fresh Coriander

Cooking Directions

Preheat the oven to 425 degrees F.

Peel and dice butternut squash.

Melt 2 tablespoons of butter in a large pot over medium heat.

Add the onion, fennel seeds and garlic and cook until soft, about 5 minutes.

Stir in the ginger, nutmeg, turmeric, cumin, coriander garam masala, and salt and pepper to taste and cook until toasted, 1 more minute.

Add the diced butternut squash, broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat.

Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the squash is soft, about 20 minutes.

Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.

Peel , core and dice the apple, heat the remaining 1 tablespoon butter in a skillet over medium heat.

Add the apples, stirring, until browned; remove from the heat and add the vinegar. Top with the cilantro.

Fold the mixture into the soup and serve hot.

Butter Nut Squash & Apple Soup Photos

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