Ginger Roasted Squash Apple Soup


Ginger Roasted Squash Apple Soup (with Anise star as garnish)

Though the Harvest season is well over and done, there is no way I could get through this cold blistery weather without this soup recipe at least once a month.  With so many winter spices, it warms the tummy and the soul.  Here I used the delicious Kabocha squash (which I recently found out is also called the “buttercup squash”) and apples that are still fresh, but other than 1 or 2 bruises, you don’t want to eat any longer.  Kabocha squash is a staple in my pantry during the fall and winter.  It has a sweet nutty flavor.  It doesn’t require you to peel off the rind, because when it’s finished cooking, it becomes so soft and buttery that the rind takes on whatever flavor you’re cooking it in as well.  I mentioned this recipe in a previous post and as promised, here it is:


Kabocha Squash and apples–notice bruising on the front. (Not pictured onions, garlic, ginger)


  • 1/2 Kabocha squash, chopped
  • 3 small apples, chopped
  • 1 large onion, quartered
  • 3 cloves garlic, peeled
  • 1 thumbsized chunk of ginger, sliced
  • 1 tbs olive oil
  • 2 tsp cinnamon
  • 2 dried Allspice fruit
  • 1 dried clove
  • 4 cups broth
  • 1/4 cup coconut milk

Ready to go into the oven

Preheat the oven to 375 degrees F.

In a bowl, mix the oil, spices, squash, apples, onion, garlic, and ginger until evenly distributed.  Spread out the ingredients evenly across a baking sheet.  Bake for 15 minutes, or until you can mash (or squash) a squash with a fork.


Making my own veggie broth

While it’s in the oven, heat up your broth on low-medium heat.  I used vegetable broth I made earlier.  Recipe to come…

Next, place baked ingredients into the broth, and bring to a boil.  Place some liquid portions and solid portions into a blender.  Don’t overfill it.


Vita-mix it

Place blended portions back into the pot, which should be simmering on low heat.  And keep grabbing solids and liquids to blend until everything is blended.

Next, I like to add a little coconut milk for creaminess.  This is optional.  You can also use cream if so inclined.  This is one of my favorite brands of coconut milk mainly because it comes in a carton, and I don’t have to use an entire can of coconut milk when I want to add it to things.  It keeps in the fridge really well, and has a great proportion of fat and liquid.


Carton coconut milk is the best

This soup is both hearty and light, flavorful, warming, and all around delicious.  This recipe makes enough to serve 4.  Enjoy!


Having some sunshine with my soup

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