Butternut Squash, Pumpkin and Apple Soup | NDSU Agriculture
A flavorful fall soup
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Cooking tools:
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- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Can opener
- Ladle
- Baking sheet
- Kitchen towel
- Serving bowl
- Fork
- Spoon
- Mixing bowl
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
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