Incredibly creamy and nourishing roasted butternut squash apple soup is the perfect option for a quick, comforting dinner at home, and as an added bonus, it will make your house smell like the magic of fall! This recipe is super easy to make, naturally gluten-free and easily made vegan, and SO flavorful.
Soup is one of my favorite things during the cold winter months. I literally dream about the days where I can sit on a chilly evening with a bowl of piping hot soup with a slice of my favorite sprouted spread topped with a schmear of butter.
This butternut squash apple soup always proves to be the perfect fall comfort food. It’s incredibly easy to make, loaded with wholesome ingredients, and it also happens to be naturally gluten-free and dairy-free. The perfect balance of sweet and savory fall flavors – you’re going to want to make this soup on repeat this season!
Butternut squash apple soup ingredients:
Nothing too fancy in this easy butternut squash soup recipe. You just need 4 main ingredients, plus olive oil for roasting the veggies and salt & pepper. Here’s the lineup:
- Butternut squash: You have 2 options here: you can peel and chop 1 large, fresh butternut squash. Here’s a handy “how-to cut a butternut squash video tutorial” for that. However, to save time, just buy pre-cut squash, either in the fresh or frozen vegetable section of the grocery store.
- Apple and onion: These ingredients will add some extra sweet and savory flavors to the soup. I like to use Honeycrisp apples to give this soup more of a sweetness, but Granny Smith apples are the perfect choice if you don’t want your soup to be too sweet.
- Olive oil: You’ll need a bit of olive oil for roasting the squash, onion and apple.
- Broth: I love using bone broth* as it adds a bit of protein to the recipe but if you want to keep this recipe vegan, be sure to use vegetable broth.
- Curry: Gives this soup a lovely warm flavor.
- Optional garnishes: Topping options are endless! You can drizzle on some coconut milk or cream, add a sprinkle of toasted pumpkin seeds, crumbled bacon and/or croutons. I also love a it of fresh cilantro as well.
How to make roasted butternut squash soup:
This healthy soup recipe is really pretty easy to make. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.
Roast veggies. Divide squash, onions and apples between two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings. Cook for 30 minutes at 425ºF, flipping halfway through.
Blend ingredients. Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder (for each tray). Blend for 30-60 seconds or until the soup is rich and creamy.
Heat on the stove. Pour blended mixture into a large pot and repeat with the second tray. Warm the soup over a medium-high heat until heated through.
Serve and enjoy. Taste and adjust the seasonings, as preferred and enjoy!
Tips for success:
- Switch up the squash: Feel free to use sweet potato or acorn squash, instead of butternut squash, if you’d like! You can also use pre-cubed butternut squash for ease.
- Blending: If you use a regular blender or immersion blender, you’ll probably want to strain the soup, for best results. However, if you use a high-power blender (like a Blendtec® or Vitamix®) there is no need to strain. Make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. To avoid the soup exploding out or over, increase speed slowly and watch it carefully. Remove the lid carefully, as it may release a burst of steam. If your blender doesn’t have a hot/soup setting, you can use a folded towel, instead of the lid, and hold it in place with your hands. This will help reduce steam pressure.
What to serve with butternut squash apple soup:
- We love this soup paired with a classic grilled cheese sandwich or some crusty bread. Dipping, dunking and even possibly slurping are totally permitted
- To keep things on the lighter side, try this soup with a fresh, green salad. This Romaine Salad, Simple Kale Salad or Healthy Caesar Salad are all great choices.
- Or pair this soup with a hearty dinner like whole roasted chicken or meatloaf.
- Another great side dish would simply be more veggies; sautéed broccoli or Brussel sprouts with apples and bacon would both pair nicely.
Don’t stop there, experiment with soup toppings too! Here are some of our favorites:
- Roasted pepitas (pumpkin seeds)
- Crumbled bacon
- Grilled cheese cubes
- Drizzle of olive oil and/or cream or coconut milk
- Dollop of sour cream or Greek yogurt
How to store, freeze & reheat butternut squash apple soup:
- To store: store this soup in airtight containers in the refrigerator for up to about 5 days.
- To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don’t forget to add a label with the date.
- To reheat: first let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.
This butternut squash soup is a must-make during the cooler weather months. Whether you’re serving it for dinner or as part of a holiday meal, it’s sure to be a big hit.
More fall recipes to enjoy:
- Butternut Squash Chili
- Pumpkin Cheesecake Bars
- Healthy Lentil Soup
- Holiday Salad with Apple Cider Dressing
If you make this butternut squash apple soup recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Butternut Squash Apple Soup
- 3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)
- 2 onions chopped
- 2 apples peeled, seeded and chopped
- 2 tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 cups low sodium organic chicken broth or veggie broth for vegan
- 1/2 tsp. curry powder
- Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed baking sheets. Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
- Roast for 30 minutes, flipping halfway through.
- Once the ingredients cool to room temperature, put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.
- Pour into a large pot and repeat with the second tray. Warm the soup over a medium-high heat until heated through. Adjust the seasonings and enjoy! Makes 6 cups (4-6 servings).
To store: store this soup in airtight containers in the refrigerator for up to about 5 days. To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don't forget to add a label with the date. To reheat: first, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop. Recipe adapted from Ina Garten.