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.
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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.
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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.
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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.
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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
- Croutons
- 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
Ingredients
- 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
Instructions
- 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).
Notes
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.
Keena says
We made this last night and it was AMAZING! We have probably made over half of all the recipes you post. It’s so exciting to see a new video up every week 🙂
Eva says
…and if we use veggie broth (or water) instead of chicken broth, it’s vegan/plant-based… Yay! Sounds like a delightful, cheerful soup for rainy days this time of year
Les says
Hi Dani! This recipe looks delicious! but can i use a pumpkin instead of the butternut squash?
Dani says
You can certainly try – Th pumpkin has less flavor than the butternut, but I bet it would still be good.
David says
Hi Dani. I’ve never been much of a fan of pumpkin soup, but with butternut squash (or butternut pumpkin as it’s known Down Under), I think I could very easily tempted… especially as it doesn’t need cream to make it thick and tasty! One question though: I always prefer a ‘chunky’ soup; would it be possible to use some of the squash/apple/chunks without blending them to get a mixed smooth/chunky style? Or does it really only work when all fully blended? Thanks, David 🙂
Dani says
If you prefer a chancy soup, blending only half could work – it won’t change the flavor – just the texture. So if thats how you like it, I say, go for it!”!
Ashley says
How much broth do we need to use here? 4 cups or 4 cans? Thanks in advance for clarification!
Dani says
4 cups! So sorry about that.
Roni Feit says
Looking at the ingredient list: Broth, guessing its 4 cups.
Can’t wait to give it a try
Thanks.
Roni <(")
Dani says
ooops! Yes!! 4 cups – just fixed that.
michelle says
my eight year old son and i just made this, it is fabulous! they have already cubed and peeled butternut squash at trader joe’s so that speeded things up for us. this is the 5th recipe we’ve made from your site, not counting the smoothie guide, and each one is a knock out of the park! I’m eating better in 2 weeks than i have in decades! and i am fuller than ever, thanks oatmeal for breakfast, and thanks dani, i just needed some direction and support.
Dani says
So happy to hear it Michelle and so glad my recipes can help!!
Valarie says
Making this soup (well, roasting the veggies/apples now and will finish it tomorrow) to serve on Thanksgiving! It just sounds so delicious and I think me and everyone else here will love it!
Jen Chapman says
I just made this for dinner tonight and it was delicious!!! Turned out so well its going in my recipe notebook. Only change I made was adding a little garlic.
Dani says
So glad you enjoyed it Jen! And yes! A little garlic makes everything better:)
Lorena says
Hello. I’m Italian born and raised and love to cook. I adore butternut squash that I use a lot and was just looking for a recipe like this (meaning squash+fruit). Do you think it would work with pear, too? And nutmeg instead of curry?
I just subscribed to your youtube channel and I’m going to subscribe to your newsletter right after commenting.
Ciao,
Lorena
Elana says
Hi Dani. I used a buttercup squash in this recipe. It turned out really well. So creamy. I used a hand blender and was pleased with the results. I have been making your recipes for, over 3 years now. They are always fantastic. Keep posting and blogging!
Dani says
Thanks so much Elana!
Courtney Leshner says
Hi Dani,
Which apples are best to make this delicious recipe?
Dani says
You really can’t go wrong with any apple but I tend to love something bright like a fuji or granny smith.
Courtney Leshner says
Just seeing this now, I bought honey crisp apples because they were on the sweeter side. Will be making this recipe today. I can’t wait to see how it turns out!
Debra says
Loved the recipe! I did slight adjustments to it. My husband doesn’t like curry powder, so I substituted Za’atar, ginger and red pepper flakes. It worked out really well.
Shelley says
Enjoyed this so much! I did make a few adjustments (using up what we have here) – steamed the butternut squash in the instant pot, homemade broth (also from the instant pot) and added plums (they needed to go before the apples did) – it turned out so yummy – thank you for the video as well – a visual showing how easy it was was just perfect.
Dani says
Hi Shelley! I am so glad you enjoyed it + love that you swapped in plums… so clever! Thanks for taking the time to leave a review.