Photo by Hispanic Kitchen

Butternut Squash and Ginger Soup

Cuisine: Fusion
Servings: 6

This recipe is ideal for cold and rainy days when we need something to comfort us.

In the Latino tradition, abuelas always told us to have a ginger root in the kitchen -- either for lemon and honey concoctions or to spice up food.

Can you imagine a soup with butternut squash and ginger?


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  1. Heat the oil in a high-sided skillet or large saucepan on medium-high. Sauté the onions for 3 minutes or until tender.
  2. Add the garlic and ginger and cook 1 minute longer.
  3. Add the squash, potatoes, 100% apple juice, and water or broth. Bring to a boil.
  4. Reduce the heat and simmer 35 to 40 minutes or until very soft.
  5. Puree in a blender or processor, in batches, until smooth.
  6. Pour back into the pan and stir in the milk and salt.
  7. Reheat and serve topped with chopped apple and parsley.
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