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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large saucepan over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Stir in garlic; cook and stir 1 minute more.
Stir in squash, broth, ginger, salt and cayenne. Bring to a boil; reduce heat. Simmer, covered, for 15 to 20 minutes or until squash is very tender. Cool slightly.
Transfer one-third of the soup to a blender or food processor. Cover and blend or process until smooth. Repeat with the remaining soup. Return all to the pot; heat through.
Ladle the soup into bowls and, if desired, top with chopped apples.