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This Butternut Squash Apple Soup is the perfect soup for Fall that is healthy, cozy and meal-prep friendly. It’s with simple fresh ingredients and is the perfect soup to enjoy for lunch or with dinner.
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There’s nothing more comforting on a chilly fall day than a bowl of homemade soup, and this Roasted Butternut Squash Apple Soup is one of my favourites to make year after year.
Roasting the squash in this recipe is the secret to deepen its natural sweetness and it creates a perfectly smooth and flavourful soup that feels both cozy and nourishing.
I’ve made countless squash soups in my kitchen, from Instant Pot Butternut Squash Soup to Thai butternut squash soup and I’ve found this simple method gives you the best balance of flavour and texture without needing cream. It’s naturally healthy, packed with fibre and vitamins, and stores beautifully making it a great option for meal prep.
Recipe Highlights
- Cozy and flavourful: This soup embodies the spirit of Fall. Enjoy it on its own or pair it with Apple Cranberry Quinoa Salad for a complete meal.
- Simple ingredients: This recipe is made with just 8 simple ingredients.
- Great for meal prep: Store leftovers in the fridge or freezer so you always have a healthy, homemade soup ready to reheat.
- Diet-friendly: This soup is vegan, gluten-free, and packed with fibre and nutrients, making it a nourishing choice you can feel good about.
Key Ingredients And Substitutions
- Butternut squash: Use fresh butternut squash for the best tasting soup. You could also substitute with another type of squash like acorn squash like I use in this Roasted Acorn Squash Soup.
- Apple: you can use any type of apple you like for this recipe. I use a McIntosh apple.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Roasted Butternut Squash Apple Soup
Step 1: Cut the squash in half and place it face down on a baking sheet with parchment paper.
Step 2: Roast in the oven at 400 degrees F for 25-35 minutes or until tender.
Step 3: Sauté the onion, garlic and ginger in a pot.
Step 4: Add the butternut squash and seasoning.
Step 5: Add the broth, bring to a light boil, then cover and simmer for 10 minutes.
Step 6: Blend and serve.
How To Store
Store leftover Roasted Butternut Squash Apple Soup in an airtight container in the fridge for up to 5 days. For longer storage, let the soup cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
Jess’s Tips
- Choose the right squash: Pick one that feels heavy for its size with a matte (not shiny) skin and no soft spots or blemishes. This means it’s ripe and flavourful.
- Roast the squash: Roasting the squash caramelizes its natural sugars and makes the soup richer and sweeter than using raw squash.
- Add creaminess if you like: Stir in 1/2 cup-1 cup of coconut milk like I add to this Curried Cauliflower Soup for an extra creamy version.
- Be careful blending: If using a regular blender, let the soup cool slightly and blend in batches with the lid vented to avoid splatters. An immersion blender is the easiest option.
- Adjust seasoning: Taste the soup after blending and adjust with more salt, pepper, or a pinch of nutmeg if needed.
- Add garnish: Serve with a drizzle of coconut milk, toasted pumpkin seeds, crispy roasted chickpeas, chopped parsley or any garnishes you like!
Frequently Asked Questions
Nutmeg, cayenne pepper, all spice, ginger or even cinnamon like I use in this Cinnamon Sweet Potato Soup all pair well with butternut squash. Just make sure to use no more than 1/4-1/2 teaspoon of each so it’s not overpowering.
Butternut squash soup goes well with so many things! I love to serve this soup with roasted pumpkin salad, vegan lentil loaf or lentil shepherd’s pie.
You can add raw cubed squash directly to the soup and simmer it until the squash is tender, however this will result in a less flavourful soup.
Try These Squash Recipes Next
If you tried this Roasted 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!
Butternut Squash Apple Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
Cozy up with a bowl of butternut squash soup made with apples and ginger!
Ingredients
- 1 medium butternut squash (about 4 cups cubed)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1-inch piece fresh ginger, finely chopped
- 1 apple, peeled, cored, and chopped
- 1 litre vegetable broth
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the butternut squash in half lengthwise and place it cut side down on the prepared baking sheet. Roast for 25–35 minutes, or until the flesh is tender. Let cool slightly.
- Scoop out and discard the seeds, then use a spoon to scoop the flesh into a bowl. Discard the skins.
- Heat the avocado oil in a large pot over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant.
- Add the roasted squash, chopped apple, nutmeg, salt and pepper. Sauté for another minute to combine.
- Pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
- Use an immersion blender to purée the soup until smooth. (Alternatively, carefully transfer the soup to a regular blender in batches, blend until smooth, then return it to the pot.)
Notes
- Pick a squash that feels heavy with matte skin and no soft spots.
- Roast the squash first for richer, sweeter flavour.
- For extra creaminess, stir in 1/2–1 cup coconut milk.
- Taste after blending and adjust with more salt, pepper, or nutmeg.
- Garnish with coconut milk, pumpkin seeds, roasted chickpeas, or fresh herbs.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 120
- Sugar: 10g
- Sodium: 400mg
- Fat: 1g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 2g
This soup looks and tastes absolutely delicious. I love squash soup but never paired it with apple before. It’s so perfect for fall!
Thanks Monica! so happy you love it! One of my favourite fall soups.