Butternut Apple Soup with Ginger

Prep Time

20 minutes

Cooking Time

40 minutes


6 servings


1 large butternut squash, peeled and cut into 2" cubes

4 medium apples, peeled and chopped

1 can coconut milk (look for BPA-free cans, such as Emerald Forest brand)

2-3" hunk of ginger, peeled and grated fine

1/2 tsp ground cardamom

Sea salt and freshly ground black pepper, to taste


  1. Place squash and apples in a large stock pot and cover with water.  Bring to a boil, then lower heat and simmer until tender, about 20-30 minutes.
  2. Drain off about 1/2 the water, depending on how thick you like your soup.  If you like a thinner soup, keep more water; if you like a very thick soup, drain more water off.
  3. Blend until smooth, using an immersion blender or by transferring to a food processor.  If desired, you can leave chunks of the squash for texture.
  4. Return to heat and add coconut milk, ginger, cardamom, salt and pepper.  Cook another 10-15 minutes to allow the flavors to mingle.  Taste and adjust seasoning as desired.
  5. Ladle hot soup into bowls and garnish with fresh ground black pepper and/or parsley.