Get ready to lick the soup bowl clean with this butternut squash apple soup, because it is finger-licking-good! With a unique blend of creamy butternut squash and apples roasted to bring out their natural sweetness, this soup is sure to be a crowd pleaser on a cold night!
This vibrant and easy roasted butternut squash apple soup is the perfect blend of sweet, savory, and dairy-free creaminess to tantalize your taste buds and satisfy the whole family! It is a one-of-a-kind meal for soup season that's sure to brighten your day and fill your belly!
The addition of apple adds a slight sweetness and we stir in yogurt at the end to make a creamy butternut squash soup recipe with using heavy cream.
This creamy soup was inspired by my pumpkin soup and carrot butternut squash soup on this site, and pairs well with grilled cheese sandwiches and this amazing gluten-free flax bread recipe.
This is such an easy butternut squash soup recipe bursting with taste! We use flavorful ingredients with rich bold taste.
Roasting the butternut squash and apples for soup brings out the perfect amount of sweetness and is a great way to add beautiful caramelized tasted. Although, we also share a variation below to make this without roasting. Here is what you need to make this soup.
- olive oil
- yellow onion
- garlic cloves
- fresh butternut squash
- large apple like Granny smith apples or honeycrisp apples
- vegetable broth, chicken broth, or bone broth
- nutritional yeast
- pink Himalayan salt or sea salt
- fresh ground black pepper
- plain coconut milk yogurt or sour cream
See recipe card for quantities.
Instructions to make butternut squash soup
Roast butternut squash and apple. In a large stockpot or Dutch oven, sauté onion, carrots, celery, garlic on medium heat. Simmer with broth and rest of ingredients on the stove.
Use an immersion blender or regular blender with a vent to blend the soup. Serve with yogurt mixed in and optional red pepper flakes or cayenne pepper.
Hint: The butternut squash and apples can be roasted in advance. Core the apple and dice into 1 inch cubes for roasting. Wash, peel, remove seeds of the butternut squash and cut into ½ inch cubes for roasting. Thicker sizes will take longer in the oven. Here is a favorite vegetable peeler that I love to use.
Cooking butternut squash and apples
Wash, remove the core of the apple, and chop it into cubes.
Next, wash and peel raw squash using a vegetable peeler. Then slice off the ends. Slice in half then scoop out the center seeds with a spoon.
Once the seeds are removed it is easy to slice the squash into ½ inch cubes. Add the butternut squash cubes and apple cubes to a sheet pan, toss in oil, and spread in an even layer to roast. Roast at 400 degrees tossed with olive oil for about 25-30 minutes.
You can use the same recipe below and use another squash such as acorn squash, delicata squash, or pumpkin squash. You can also add these variations to this roasted butternut squash and apple soup recipe.
- Skip the roasting - Instead of roasting the apples and butternut squash, you can sauté them with the onion, carrots, celery and garlic until soft and fragrant.
- Spicy - add chili pepper flakes while cooking or chili powder to add some heat.
- Crunchy - add crushed gluten-free croutons or vegetable chips made of beets and root vegetables to garnish the soup. It adds lovely color and mouthwatering crunch!
Immersion blenders are great to use for pureeing soups. Place the hand blender over the soup and puree it until smooth. I also highly recommend a Vitamix (which is what I use). It has a soup setting and blends this roasted butternut squash apple soup to the perfect texture. It even warms as it blends!
Store leftover soup in the refrigerator in an airtight container and consume within 1 week.
- When roasting butternut squash apple soup, make sure to check on the vegetables in the oven that they are not burning. They should be slightly browned and caramelized on the outside.
- To mince garlic, peel the garlic clove first then use either a garlic press, or chop into tiny pieces with a chef knife.
Yes, butternut squash apple soup can be like a laxative. Butternut is a type of stimulant laxative which speeds up the metabolism. So if you are feeling "backed up", this roasted butternut squash soup recipe is great to help get bowel movent flowing.
This is a thick and creamy butternut squash apple soup recipe using 4 cups of vegetable broth. If you want to thin it more, just add 2 more cups of broth. The broth gives flavor, without watering it down necessarily.
Looking for other recipes like this? Try these:
More butternut squash recipes
Looking for other ways to use butternut squash? Try these:
These are my favorite dishes to serve with butternut squash apple soup:
If you make this butternut squash apple soup from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Roasted Butternut Squash Apple Soup Recipe
- 2 tablespoons olive oil separated
- 1 cup yellow onion about 1 small onion, chopped
- ½ cup carrots chopped
- ½ cup celery chopped
- 4 garlic cloves minced
- 1 butternut squash peeled, seeds removed, and cut into 1 inch cubes or 2 (12-ounce) bags frozen butternut squash chunks thawed
- 1 large Granny smith or honeycrisp apple cubed and core removed
- 4 cups vegetable broth chicken broth or bone broth
- 1 tablespoon nutritional yeast
- ½ teaspoon pink Himalayan salt or sea salt
- ½ teaspoon fresh ground black pepper
- ⅛ teaspoon nutmeg
- ⅓ cup plain coconut milk yogurt or sour cream
- Preheat the oven to 400 degrees F. On a sheet pan add the butternut squash cubes and apple cubes. Using your hands, toss in 1 tablespoon of oil. Roast for 25-30 minutes until slightly crispy and browned. Meanwhile chop the other vegetables.
- In a Dutch oven or large pot, heat the remaining olive oil on medium heat and add the onion, carrots, celery and garlic. Cook for about 15 minutes, stirring often, until the vegetables are tender.
- Add the roasted butternut squash and apples, vegetable broth, nutritional yeast, salt, pepper, and nutmeg. Reduce the heat to low and simmer the soup for 10 minutes.
- Remove from the oven and using an immersion blender, or careful transferring the soup to a blender and adding the lid (with steam vent), puree the soup until smooth, about 2 minutes.
- Stir in the yogurt before serving and optional to garnish with red pepper flakes.
What kind of cheese did you use on your grilled cheese sandwich? It looks delicious!
Danielle at Delightful Mom Food says
Thank you! I usually use California Premium or Applegate brand - Organic White Cheddar or Organic Monterey Jack Cheese:-)
Melissa Griffiths says
I love butternut squash soup! Perfect this time of year and so healthy!
Danielle at Delightful Mom Food says
Totally fantastic for fall! Warms the body, soul and mind and apples give it a pleasant sweetness with all the pumpkin pie spices:-)