Butternut Squash Apple Soup is the perfect soup for Fall that is sweet, tangy and cozy. It’s with a simple combination of ingredients and is naturally gluten-free and vegan-friendly.

a bowl of butternut squash soup with apples with coconut milk on top

Roasted butternut squash soup with apple

There’s nothing that screams “Fall” like butternut squash soup. From classic butternut squash soup to Thai butternut squash soup, there are endless types of soups you can make with butternut squash.

This roasted butternut squash soup with apple is made by roasting butternut squash in the oven and then cooking it up with aromatics, spices and of course, apple. While apple may seem like a bit of an odd ingredient to put in soup, I promise it’s absolutely delicious and pairs perfectly with butternut squash.

Why you’ll love this recipe

  • Perfect cozy soup for Fall. If you love enjoying a warm and cozy soup for Fall then look no further. This butternut squash soup is for you.
  • Easy to make. This soup is quick and easy to make and uses minimal ingredients. It can all be made directly in a pot and blended with a blender or an immersion blender.
  • Freezer-friendly. Try doubling the recipe and freezing half so you can have soup on hand whenever you like!

Butternut Squash Apple Soup ingredients

ingredients to make butternut squash apple soup
  • Butternut squash: the star ingredient of the dish. You can also substitute the butternut squash in the recipe with another type of squash.
  • Seasoning: onion, garlic and ginger are used to create a bold and flavourful soup. The ginger in the soup also pairs very well with the squash and apple.
  • Apple: you can use any type of apple you like for this recipe.
  • Spices: nutmeg, salt and pepper.
  • Broth: vegetable broth or any other type of broth you love.

How to make butternut squash soup with apples

Step 1

Slice the butternut squash in half and roast it in the oven at 400 degrees F for 25-40 minutes until the squash is tender.

Tip: for more information on how to choose, cut and cook a butternut squash check out how to cook butternut squash

Step 2

Sauteé the onions, garlic and ginger in a pot with oil on medium-high heat for a couple of minutes. Then scoop out the butternut squash and add it to the pot along with the chopped apple.

  • onions, garlic and ginger in a white pot
  • butternut squash and apples in a white pot

Step 3

Add the broth to the pot and bring to a boil, then cover and let simmer for 10 minutes. Use an immersion

blender or a regular blender to blend the soup until smooth and creamy.

  • vegetable broth being poured into a pot of butternut squash and apples
  • a pot of butternut squash soup with apple

Step 4

Taste and adjust any seasoning if needed. Serve the soup as is, or optionally top with a drizzle of sour cream or coconut cream.

  • butternut squash and apple soup in a white pot with a ladle
  • a bowl of butternut squash and apple soup topped with sage

How to store and freeze butternut squash soup

Fridge: store leftover butternut squash apple soup in the fridge in an airtight container for up to 5 days. Reheat on the stove or in the microwave.

Freeze: let the soup cool completely, then transfer to an airtight container and place in the freezer for up to 3 months. Defrost the soup by letting it thaw on the countertop or defrost it in the microwave.

Tips for making this butternut squash soup perfectly

  • Start with a good butternut squash. Pick a squash that feels heavy for its size and has a hollow sound if you knock it. You also want to choose a squash that has a matte finish rather than a shiny finish, and that doesn’t have any spots or blemishes on it. This is how you know you picked a ripe and tasty butternut squash!
  • Roast the squash for the best flavour. While you can technically make butternut squash soup with raw squash, roasting the squash will give it a richer and deeper flavour resulting in a more flavourful soup.
  • For a creamy version, add coconut milk. If you like your butternut squash creamy, you can add 1/2 cup of coconut milk to this soup.

FAQ

Can you leave butternut squash skin on for soup?

No. you want to remove the butternut squash skin as it’s very tough and won’t blend well in the soup.

What does this butternut squash soup go with?

Butternut squash soup goes well with so many things! Serve it as an appetizer with pumpkin salad, lentil loaf or lentil shepherd’s pie.

How can I thicken butternut squash apple soup?

If you find your soup turns out too thin, try adding some more butternut squash to the soup and blending it again. You can also add potatoes if you don’t have more squash.

Do I need to roast the butternut squash for soup?

You don’t have to roast butternut squash for soup, however, it will release more flavour in the squash and create a tastier soup.

More Squash recipes to try

If you tried this Butternut Squash Apple Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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a bowl of butternut squash soup with apples with coconut milk on top

Butternut Squash Apple Soup

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Cozy up with a bowl of butternut squash soup made with apples and ginger!

Ingredients

Units Scale
  • 1 medium butternut squash (approx 4 cups cubed)
  • 1 tbsp avocado oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1-inch cube of ginger, peeled and chopped
  • 1 apple, peeled, cored and chopped
  • 1–litre vegetable broth
  • 1/4 tsp nutmeg
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  2. Cut the squash in half and place face down on the baking pan. Bake for 25-40 minutes until the squash is tender. Let cool enough to handle the squash.
  3. Using a spoon, remove seeds from the squash, and then scoop the squash into a bowl leaving the outer skin. Discard the squash skins.
  4. Heat the avocado oil in a large pot on medium-high heat then add the onions, garlic and ginger and sauteé for 2-3 minutes.
  5. Add the squash and apple and sauteé together for another minute.
  6. Add the vegetable broth, nutmeg, salt and pepper and bring to a boil.
  7. Reduce heat to low, then cover and let simmer for 10 minutes.
  8. Use an immersion blender (or a regular blender) to pureé the soup.

Notes

Pressed for time? Microwave the squash for 4-5 minutes, then roast in the oven for 15 minutes.

Store leftovers in the fridge for 5 days.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 116
  • Sugar: 10g
  • Sodium: 400mg
  • Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 6g
  • Protein: 2g