Roasted Squash and Ginger Apple Soup

classic comfort for late autumn

I always come back to some version of this soup as soon as the time changes. Squash and pumpkin are at their peak and the apples are still on the trees waiting to be gleaned.

I mean, is it even really fall if you haven’t made a squash soup yet?

I don’t know about you but now that it’s getting dark at 5 o’clock, I feel like I need all the nourishing and comforting things to get through this funky phase.

What I love about this recipe is you can tweak it in all sorts of ways. From the spices to the aromatics to the type of squash you use. Though, I have some favorites.

For this version, I went heavy on the apples to give more of those tart and sweet notes. Plus, I had a ton of apples I needed to use up, so into the soup they went.

You could also go heavy on fennel bulbs after you sweat the onions. That tends to be my base for most soups. I just love to layer in the anise flavor of fennel in just about anything.

If you’re looking for a creamier base, try a can of full-fat coconut milk for an even heartier soup. And don’t forget, the broth is where you can sneak a ton of medicine in. From the vitamins and minerals in the vegetables to your favorite fresh or dried herbs.