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Ginger Gold Apple and Squash Soup


Pastry is fussy, cake requires precise measurement, fish over-cooks in a flash, but soup? Soup is incredibly forgiving.

And it’s the perfect way to  handle the abundance of fall. Got too many carrots? Make soup. More cauliflower than you know what do do with? Soup. Your neighbour drops off a squash? Soup.

You get the idea.


I made this soup from a butternut squash trekked all the way in from my neighbour’s garden and a new-to-me apple called Ginger Gold. I had gone to the Farmers’ Market hoping for Concord grapes, but when there were none, these apples practically forced their way into my bag. Peach Lady (who really needs a new name at this point since she’s supplying me with all my stone fruit, grapes and apples) mentioned that Martha Stewart had been raving about Ginger Gold apples, so I had to give them a try.

Pretty as they are, they’re too soft to be my idea of a great eating apple, but in the world of soup lovers, “That’s a good thing.”

With homemade stock hanging around the freezer looking for something to do, I decided to let the ingredients lead me.

The resulting soup is quite sweet, although there is no sugar or juice added. On its own I find it a bit too candy-like, but with a bit of sharp cheese or some tangy creme fraiche? It tones down nicely.

All it needs is a toasted sandwich on the side.

So, what’s your stance on sweet soups? Love ‘em? Hate ‘em? Don’t care as long as the cheese is nippy?


Ginger Gold Apple and Squash Soup

Serves 6 to 8 (or maybe 4?)

  • 2 tbsp vegetable oil
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh gingerroot, grated
  • 2 dried red chilies (optional)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 medium butternut squash, peeled and chopped
  • 6 cups chicken stock (or vegetable broth)
  • 4 Ginger Gold apples, peeled, seeded and chopped
  • salt and pepper to taste
  • old cheddar, cream, creme fraiche (plain yogurt for the health conscious)


  1. Heat a large pot over medium-high heat. Add the oil and saute the onions for a few minutes.
  2. Add the garlic, ginger, ground cumin and ground coriander, cooking for a couple more minutes.
  3. Add the squash, tossing to coat in the spices.
  4. Add the stock. Bring to a boil, then reduce to a simmer and cook, covered for 10 minutes.
  5. Add the apples and cook another 10 to 20 minutes, or until the squash is cooked.
  6. Puree with an immersion blender or in a blender.
  7. Season to taste.
  8. Serve with grated old cheddar, a splash of cream or a dollop of creme fraiche. Those who live on the edge may do all three.

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13 Responses to Ginger Gold Apple and Squash Soup

  1. Jill U Adams October 24, 2009 at 12:30 pm #

    I’m going to try this today, Charmian, to bring to a pot luck Halloween party. But I’ll use Empire apples (I do live in NY after all) and skip the ginger.

    • Charmian Christie October 25, 2009 at 8:33 pm #

      Let me know how it goes, Jill. Empires would be stellar in this dish.

      Skip the ginger if it’s not something you like. Soup is soooo flexible that way!

      • Jill U Adams October 26, 2009 at 9:57 am #

        @Charmian Christie,

        It was very yummy. The curry spices were so subtle that I added a little allspice and nutmeg. The only problem was the soup was a little too thin for what I expect for a squash soup. I think next time I’d hold back on some of the water until I puree.

        • Charmian Christie October 26, 2009 at 10:40 am #

          I really appreciate you getting back to me, Jill. I love your idea of nutmeg and all spice! I’ll have to try that next time I make a squash soup.

          Good idea to hold off on some of the liquid. One “medium squash” can vary quite a bit in volume from the next. I also used homemade stock, which had a fair bit of gel to it, so that might have kept things thicker, too.

          Thanks again for trying the recipe and reporting back!

  2. George October 25, 2009 at 7:11 pm #

    This sounds like an amazing combination of flavors with the sweet apples, gingerroot & chilies. I believe that I’d like the sweetness with a dollop of crème fraiche to mellow it a bit. I will definitely give this soup a try, thanks.

    • Charmian Christie October 25, 2009 at 8:38 pm #

      George, you’re right. The creme fraiche really works with this soup. Now that I know how to make creme fraiche I keep a bit on hand for just such occasions.

  3. Cheryl Arkison October 26, 2009 at 3:00 pm #

    I like to roast my fruits and squash first when I make soups like this. I also roast the onion and garlic too. Mellow flavours. And, of course, I cut it with cream.

    • Charmian Christie October 26, 2009 at 3:11 pm #

      Oh, this would be divine with roasted squash. I admit, Martha roasted hers and when I saw the extra hour it required, I opted out. However, no one says you can’t roast the squash one day and make soup the next.

      I’ll be roasting squash the next time I make a soup like this.

  4. Liz Pelsma November 26, 2009 at 3:17 am #

    I make soup for a few restaurants and I can definitely recommend roasting the veggies before making the soup!.. Rubbing the squash with copious amounts of garlic, thyme, and cumin – and lots of evoo – and flashing in a very hot oven gives a depth of flavor you can’t get otherwise. I use a lot of ginger in my soups like this also – and it always amazes me because I am not really a ginger fan but it just seems to disappear into the meld of flavours and it adds so much nutrition! Sometimes another way to go is adding coconut milk instead of cream to take the soup in a totally different direction. Pears added to the soup instead of apple also makes a delightful difference. Enjoy!

    • Charmian Christie November 27, 2009 at 11:36 am #

      I’ll roast the vegetables next time. I admit, I was pressed for time. No reason I can’t roast one day and cook the next?

      Love the idea of pears instead of apples. Great suggestions all around. Thanks so much for taking the time to leave such a helpful and detailed comment.

  5. peninggi badan June 22, 2010 at 11:51 pm #

    I made this soup from a butternut squash trekked all the way in from my neighbour’s garden and a new-to-me apple called Ginger Gold.

    • Charmian Christie June 28, 2010 at 10:32 am #

      Oooh, Ginger Gold. I bet it was great. I’m quite serious when I ask, how do you like them apples?

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