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Pureed Ginger Butternut Squash Soup
with kale, apple, pita crouton salad

Active: 35 min Total: 45 min
Ginger lends a little spice to this traditionally sweet butternut squash soup, creating a lovely medley of flavors. Paired with a kale salad that's got some crunch, soup and salad doesn't have to be a boring dinner!
Smarts: Breads freeze super well, so just freeze up the rest of your pita for next time.


Pureed Ginger Butternut Squash Soup:
  • Garlic - 2 cloves , minced
  • Ginger - 1 1/2 inches , sliced
  • Onions (small) - 1 , chopped
  • Apples - 1 , peeled and chopped
  • Butternut squash, small - 1 , cubed
  • Cooking oil - 1 Tbsp
  • Brown sugar - 1 1/2 Tbsp
  • Chicken stock - 4 cups
  • Salt and pepper - to taste
Kale and Apple Salad with Pita Croutons:
  • Balsamic vinegar - 1 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Dijon mustard - 2 tsp
  • Maple syrup - 1 Tbsp
  • Cooking oil - 3 Tbsp + 1 Tbsp
  • Salt and pepper - to taste
  • Dino / lacinato kale - 1 bunch , leaves torn, stems removed
  • Pita - 1 , sliced
  • Nutmeg - 1/4 tsp
  • Apples - 1 , sliced or chopped ((choose your favorite type))


  1. Make vinaigrette / marinade: Whisk together balsamic vinegar, apple cider vinegar, Dijon mustard, maple syrup, and first part of oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)
  2. Marinate kale - Prep kale by tearing leaves off of stems and into bite-sized pieces. Toss with first half of vinaigrette. Cover and refrigerate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. For soup | Garlic / Ginger / Onions / Butternut Squash - Prep as directed. (Can be done up to 3 days ahead)
  4. For soup and salad | Apples - Prep as directed.

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  1. Heat oven or toaster oven to 375F (191C) degrees.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, ginger, and onions to heated oil with a generous pinch of salt. Saute until softened, ~3 minutes.
  3. Next add in apples, butternut squash, and brown sugar. Saute until you get some caramelization on the veggies, 3 to 5 minutes.
  4. Pour in enough stock to cover ingredients. Cover with lid and bring to a boil and then simmer for ~10 minutes.
  5. While soup is simmering, slice pita and toss with second part of oil and nutmeg on a sheet pan. Toast in the oven for 6 minutes.
  6. After soup has simmered and squash is tender, puree with an immersion / stick blender (like in this video) when it’s cool enough to work with (or transfer into a blender in batches). If using an immersion blender, I like to move the pot into the kitchen sink in case of spattering. Puree until smooth. Season soup to taste with salt, pepper, or more sweetener. We use unsalted homemade stock, so we added ~2 tsp (10 ml) salt to our final product to make it taste like we wanted.
  7. Toss kale, apples, and pita croutons (you can reserve a few for the soup) with second half of the vinaigrette. Enjoy with soup (and if you did save a few pita croutons, top the soup with them for some crunch)!



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