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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


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


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
  • 1litre vegetable broth
  • 1/4 tsp nutmeg
  • salt and pepper to taste


  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.


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.


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