Spiced Butternut Squash and Apple Soup

I discovered this recipe last year on Whole Living, Martha Stuart’s organic/slightly hippie site. Since then I’ve made the soup many times — mainly because it’s delicious, but also because it is a great healthy recipe (it is actually part of the Whole Living Cleanse).

I think making soup is an ideal way to spend a quiet night in. It takes a little bit  of time, but isn’t that involved. You can dice the veggies and stir the soup while listening to your favorite playlist (I am currently loving this one for the cold weather).  The smell of garlic, onions, cardamon and cloves will fill your house and in an hour or so you will have a fantastic meal.

Spiced Butternut Squash and Apple Soup (slightly modified from Whole Living)


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, grated (2 tablespoons)
  • 1/2 teaspoons turmeric
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • Dash ground cloves
  •  3 carrots, peeled and chopped
  • 1 tart apple, peeled, quartered, and chopped
  • 4 cups chopped butternut squash
  • 3 cups chicken or vegetable stock
  • Coarse salt and pepper


Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute.
Add carrots, apple, squash, and stock. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.
Cook until vegetables are tender, about 20 minutes. Let cool slightly.
Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.
Tips: Buy pre-cut butternut squash to reduce the prep time. If you buy a whole squash, here is a simple guide to cutting and peeling it.
Using Gourmet Garden Ginger Paste also cuts down on prep time.

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