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Butternut Squash Soup with Ginger Spice Blend

Organic Ginger Spice blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it results in a richer taste and texture. The addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.



  • 1.Preheat oven to 400°F.
  • 2.Peel and slice squash in half and remove seeds. Cut into 1" cubes.
  • 3.Peel, seed and cut apple into 12 slices.
  • 4.Place squash in single layer on roasting pan or baking sheet.
  • 5.Melt butter and brush over squash.
  • 6.Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
  • 7.Remove from oven, let cool.
  • 8.Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
  • 9.Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
  • 10.Stir in Ginger Spice Blend, salt, pepper and cream.
  • 11.Let soup rest for 5 minutes before serving.
  • 12.Drizzle the top of each bowl with Cholula sauce.


  • 1 butternut squash
  • 4 tablespoons butter
  • 1 honey crisp apple
  • 1-1/2 tsp organic Ginger Spice blend
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon organic ground black pepper
  • 6 cups chicken stock
  • 3 tablespoons half & half or sour cream
  • 1 dash Cholula sauce