One of the soup recipes that I make most frequently to have on hand for lunch or a light dinner is a delicious carrot apple butternut ginger soup creation that is the perfect blend of savory, sweet and spicy. It lends itself well to modifications and versatility, especially when it comes to the spices used.
If you’re thinking, “but the first day of spring was yesterday…I’m ready to bid goodbye to soup,” rethink that! First, I find that March and April usually have their fair share of chilly evenings and crisp days that leave me turning to my favorite warm foods. Second, this recipe is seriously my favorite soup and you just MUST try it!
This carrot apple butternut ginger soup also incredibly easy to prepare. I almost always have all of the ingredients on hand to make some version of it and recently I’ve streamlined the process even more thanks to using Musselman’s apple sauce in place of peeling and chopping apples.
I received a sample pack containing a variety of Musselman’s apple sauce recipes with an invitation to create a recipe using it. Of course my mind went to baking first but then I wanted to go a savory route with it because there are so many creative ways that you can use apple sauce beyond enjoying it as a delicious snack. Please tell me I’m not the only one who ate apple sauce toast growing up? I distinctly remember being served toast smeared with apple sauce at the day care we attended when I was young.
You can find Musselman’s apple sauce in family-size jars, single-serve cups and squeeze pouches. Here is a link to a coupon if you’d like to check it out. I can’t wait to come up with more creative uses for the other flavors of apple sauce that I received!
Musselman’s apple sauce is non-GMO* and contains no high fructose corn syrup. Their sweetened apple sauce uses real cane sugar for better taste. The unsweetened recipe that I used for my soup contains only three ingredients: 100% American grown apples, water and ascorbic acid (vitamin c).
Now, let’s talk about how I used the apple sauce in this delicious soup!
Here’s the basic ingredient line-up for the soup. I splurge for the pre-cut and peeled butternut squash at the store because between the arm workout and fear of losing a finger that comes with cutting up a butternut squash, I find it to be a worthwhile convenience buy. I also wash my carrots well but skip peeling them to save time since they’re boiled and pureed anyway.
I saute the onions in coconut oil before adding the squash to the pan with ginger and garlic.
Next up comes the apple sauce along with any spices you want to include. This time around I added a teaspoon of turmeric. I also like adding curry powder and cinnamon but you can also keep it simple and just season the soup with salt and pepper. The ginger and garlic give it plenty of flavor without added spices.
The soup simmers with broth for about 40 minutes, or until everything is soft.
At this point you can either use an immersion blender or a regular blender to puree the soup. If you wanted to make it even creamier, you could add 1/2 cup of full fat coconut milk in before pureeing but that’s totally up to you. It’s delicious either way.
I’m partial to my Vitamix for the silkiest results.
This recipe makes quite a lot of soup but it reheats extremely well. It’s a great soup to make during your weekly meal prep to have on hand for easy lunches throughout the week. I love to have a bowl alongside a salad or some avocado toast.
Here’s the recipe for my favorite carrot apple butternut ginger soup.
Carrot Apple Butternut Ginger Soup
|Prep:||Cook:||Yield: 6-8 servings||Total:|
An easy recipe for carrot apple butternut ginger soup that's the perfect blend of savory, sweet and spicy.
- 1 tablespoon coconut oil (or olive oil or butter)
- 1 red onion, diced
- 6 large carrots, washed and cut into rounds (about 2 heaping cups)
- 2 cups cubed butternut squash
- 2 tablespoons peeled, grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon turmeric (optional)
- 1 teaspoon curry powder (optional)
- 1/2 teaspoon cinnamon (optional)
- 2 cups Musselman's unsweetened apple sauce
- 5 cups vegetable or chicken broth
- 1/2 cup full fat canned coconut milk (optional)
- Salt, to taste (will vary depending on the stock you use)
- In a large soup pot (I like to use my Le Creuset dutch oven), heat coconut oil until it's melted. Add the onions and saute until they are soft and translucent. Add carrots, squash, ginger, garlic and seasonings of your choice.
- Note, you can use only one of the suggested seasonings, none or all three! Feel free to play around with it.
- Add the applesauce and stir everything to combine. Add broth, bring mixture to a boil. Reduce heat to low and simmer, covered, for about 40 minutes, or until carrots can be easily pierced with a fork.
- If you'd like to add a little coconut milk at this point to increase the creaminess, go for it. Otherwise, get ready to blend! You can either use your immersion blender or working in batches, fill your blender halfway with soup mixture.
- It is VERY IMPORTANT to remove the clear piece from the center of the top of the blender so that the soup can get ventilation and doesn’t explode. This is also why you only fill the blender half way. Place a paper towel or kitchen towel over the hole and then blend until smooth.
- Heat soup to serving temperature and season with salt to taste.
*While Musselman’s uses GMO-free cane sugar in all of their apple sauce, the Honey-Cinnamon flavor contains honey, which cannot be verified GMO-free.