Butternut Squash Soup

There’s nothing cozier on a cold winter day than the scent of butternut squash, apples, ginger, and nutmeg simmering on the stove. Apples provide the perfect amount of sweetness and tartness to balance the velvety and earthy flavor of the squash. It is a delicious and healthy comfort food in a bowl.

Yield:  10 pints


  • 2 tablespoons olive oil
  • 1 1/2 cups onions, diced
  • 1 cup celery, diced
  • 1 1/2 tablespoons garlic, coarsely chopped
  • 1 teaspoon ground nutmeg
  • 1 1/2 tablespoons ginger, finely chopped
  • 4-5 pounds butternut squash, peeled, seeds removed, cut into 1” cubes
  • 3 cups apples cored, cut into 1” cubes
  • 8 cups vegetable broth or water
  • 1 cup whole cashews, soaked in hot water for 30 minutes
  • 1 1/2 teaspoons salt, adjust to taste


Substitute 1 cup of broth with apple juice or cider.  Apples may be used unpeeled.


Heat oil in a pot over medium-high heat. Add onion, celery, garlic, and nutmeg; sauté until onion begins to turn golden in color, approximately 6-8 minutes.  Add squash, apple, ginger, and liquids. Bring to boil, reduce heat and simmer uncovered until squash and apples are tender approximately 25-30 minutes.  Using a high-speed blender, cream the cashews with 2 cups of the soup, until creamy. Add salt and pepper to taste.  Set aside. Puree the remaining soup until smooth. Serve topped with cashew soup cream.