Butternut Squash Apple Soup
This butternut squash apple soup is a warm, comforting, and naturally sweet fall soup made with simple ingredients. Simmered butternut squash, fresh apples, onion, garlic, and warming spices blend into a creamy, smooth soup that's perfect for chilly days. This healthy butternut squash apple soup is easy to make, full of flavor, and can be prepared vegan, dairy-free, or gluten-free. Ideal for lunch, dinner, or meal prep, this cozy autumn soup recipe is nourishing, lightly spiced, and deliciously satisfying.
Servings 3
Ingredients
- 2 cups butternut squash peeled & cubed
- 1 medium apple ( Honeycrisp,Granny Smith ) , peeled & chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 1-inch piece of ginger, grated
- 1 tbsp olive oil or butter
- ½ tsp turmeric optional
- 3 cups vegetable chicken broth, or water
- ½ cup coconut milk or cream (optional for creaminess)
- Salt & pepper to taste
- 1/2 tbsp lemon juice
Optional toppings:
- pumpkin seeds, a swirl of cream, crispy sage, chili flakes
Instructions
1. Sauté the base
- Heat oil or butter in a pot. Add onion
- Cook 2–3 minutes until soft and fragrant.
- Add minced garlic and ginger.
- Cook another 1 minute.
2. Add squash + apple
- Stir in the butternut squash and apple. Cook another 2 minutes.
3. Seasoaing
- Add Turmeric, salt, and pepper.
- Stir until everything is coated in spices.
4. Add broth & simmer
- Pour in the broth.
- Bring to a boil, then reduce to a simmer.
- Cook for 15–20 minutes, or until the squash is soft.
5. Blend
- Use an immersion blender (easiest) or transfer to a blender.
- Blend until silky smooth.
6. Add creaminess (optional)
- Stir in coconut milk or cream.
- Add lemon juice.
- Taste and adjust seasonings.