Recipe courtesy of Curtis Aikens
Save Recipe Print
Level:
Easy

Ingredients

Directions

Heat the butter in a soup pot and saute the onions until they are softened. Add the squash and apples and the ground ginger. Add the cider and stock, cover and cook until softened, about 25 minutes or longer. Blend the soup, thinning with additional stock if needed. Add heated milk or cream just before serving.

TIP:

VEGGIE SPAGHETTI

Here's a great way to get your kids to eat squash! Just pierce the stem end of a spaghetti squash with a knife or metal skewer, and place on roasting sheet. Roast at 350 for about an hour, open, and create strands by pulling away the flesh with your fork. Serve with butter and Parmesan cheese or tomato sauce

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Butternut Soup

Recipe courtesy of Food Network Kitchen

Butternut Soup

Butternut Squash Soup

Recipe courtesy of Claire Robinson

Butternut Squash Soup

Recipe courtesy of Jeffrey Waite

Butternut Squash Soup

Recipe courtesy of Ree Drummond

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories