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Apple Ginger Butternut Squash Soup - A Fall Recipe

A creamy spiced soup that warms you from the inside out.
Course Soup
Cuisine Fall Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 178kcal
Author Manju


  • 1 apple I used Granny Smith, peeled, cored and cut into small pieces
  • 1 leek sliced
  • 1 cup cubed butternut squash
  • 2 tablespoon grated ginger
  • ½ tablespoon butter
  • salt and pepper to taste
  • 1 /2 teaspoon ground nutmeg
  • ¼ teaspoon all spice powder
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 2 cups vegetable stock
  • ½ cup heavy cream
  • 1 tablespoon minced chives for garnish


  • Heat the butter in a stock pot. Add the leeks and saute till they soften. Add the apples, butternut squash and ginger and let it cook on medium heat for 5 minutes. Give it a stir every once in a while.
  • Add the salt, pepper, nutmeg, all spice, cardamom and cinnamon. Stir in well with the apple and squash.
  • Pour in the vegetables stock and let it come to a boil. Once the apples and squash are cooked through, switch off the heat and let it cool a little.
  • Blend well in a blender (I used my Nutri Ninja blender) and pour back into the stock pot.
  • Heat the soup over low-medium heat. Add the heavy cream and check for seasoning. Don’t let it come to a boil once you add the cream.
  • Serve hot with the minced chives as garnish.


Calories: 178kcal | Carbohydrates: 16g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 500mg | Potassium: 248mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4850IU | Vitamin C: 12.1mg | Calcium: 52mg | Iron: 0.8mg