Gingered Butternut Soup

Recently, I picked a small butternut squash from my garden; one of many we have growing freely. The question was, what to do with this guy? We can say the same thing with an apple from one of our apple trees found on the ground. Both fruits have damage from sucking bugs. If the apple was damaged recently, the butternut squash was damaged way back in the early stage of its development.

Short story, I found some inspiration and adapted some recipes into this one.


  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 large carrot, peeled & diced
  • 1 large boiling potato, peeled & diced
  • 1 small butternut squash, peeled and seeded, diced
  • 1 medium tart apple, peeled, cored, and diced
  • 0.5 inch piece ginger, peeled and grated

  • 2 garlic cloves, roughly chopped
  • 3 cups veggie stock, chicken stock or water
  • Few leaves of basil

  • Salt and pepper to taste. *

    *It’s time to use your special salt. I used Apple Smoked Salt from the Maine Sea salt Co.

  1. Heat the olive oil in a 2.5 quart pot over medium heat. Add the onion, ginger, garlic and cook for 2 minutes. Add the potatoes, squash, apples, carrots, cover and cook for five minutes, stirring occasionally.

  2. Add the stock or water. Bring to a boil over high heat, then cover and reduce the heat to maintain a simmer. Stir occasionally, until all the vegetables are very tender, 10 minutes or more depending on the size of your dice.

  3. Remove from heat, add salt, pepper and basil and carefully purée with an immersion blender until smooth. If the soup is too thin for your taste return to a boil until the desired consistency.

  4. Serve hot.

One Comment on “Gingered Butternut Soup

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