Butternut Squash, Pumpkin and Apple Soup | NDSU Agriculture

Ingredients

• 1 pound peeled and cubed butternut squash (about 4 heaping cups)
• 1 yellow onion, finely chopped
• 1 medium apple, cored and roughly chopped (such as Honeycrisp or Gala)
• 2 teaspoons olive oil, canola oil or favorite oil
• 1-1½ teaspoons pumpkin pie spice (to taste preference)
• 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
• 1 teaspoon salt
• 1 (14.5-ounce) can pumpkin puree
• 4 cups low-sodium vegetable broth