Get ready to lick the bowl clean with this roasted butternut squash apple soup! A 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.
It is a one-of-a-kind meal for soup season that's sure to brighten your day and fill your belly! Serve it alongside my cornbread chicken pot pie.
Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: roast 25 to 30 minutes at 400 degrees F, then saute and simmer about 25 minutes
- ⏳ Total Time: about 1 hour
- 🍽️ Serving: 4
- ⚡ Calories: 231kcal per serving, per the recipe card
- 🥣 Ingredients: butternut squash, apple, onion, carrot, celery, garlic, broth, nutritional yeast, salt, pepper, nutmeg, olive oil and coconut milk yogurt
- 🌶️ Flavor Profile: Sweet and savory, caramelized and creamy with a hint of nutmeg
- ✋ Difficulty: Roast, saute, simmer, blend
Quick Answer
Preheat the oven to 400 degrees F. Toss 1 cubed butternut squash and 1 large cubed Granny Smith or Honeycrisp apple in 1 tablespoon olive oil and roast 25 to 30 minutes until browned. In a Dutch oven, saute 1 cup onion, ½ cup carrots, ½ cup celery and 4 minced garlic cloves in the remaining oil for about 15 minutes. Add the roasted squash and apple, 4 cups vegetable broth, 1 tablespoon nutritional yeast, ½ teaspoon salt, ½ teaspoon pepper and ⅛ teaspoon nutmeg, and simmer 10 minutes on low. Blend until smooth and stir in ⅓ cup coconut milk yogurt. It serves 4.
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This vibrant, easy soup is the perfect blend of sweet, savory, and dairy-free creaminess. The apple adds a slight sweetness, and we stir in yogurt at the end to make a creamy butternut squash soup recipe without cream.
It was inspired by my pumpkin soup and carrot butternut squash soup, and pairs well with grilled cheese sandwiches and this amazing gluten-free flax bread recipe.
Why Roasting Makes This Soup
Click to see why it works
- Roasting caramelizes. It brings out the perfect amount of sweetness and a beautiful caramelized taste.
- Apple balances the squash. A tart Granny Smith or sweet Honeycrisp adds gentle sweetness.
- Saute the aromatics slowly. About 15 minutes makes the onion, carrot, celery and garlic tender.
- Nutritional yeast adds savory depth without any dairy.
- Yogurt makes it creamy without heavy cream.
- Blend until smooth. About 2 minutes gives a velvety texture.
Why You'll Love This Soup
- Dairy-free creaminess, with no heavy cream.
- Sweet and savory in every spoonful.
- Make-ahead friendly: roast the squash and apples in advance.
- Works with frozen squash to save prep time.
- Easy to customize with other squash, spice or crunchy toppings.
Soup Ingredients
- Butternut squash - fresh, peeled and cubed, or 2 (12 ounce) bags of frozen chunks, thawed.
- Apple - a large Granny Smith or Honeycrisp.
- Aromatics - yellow onion, carrot, celery and garlic cloves.
- Olive oil - for roasting and sauteing.
- Broth - vegetable broth, chicken broth, or bone broth.
- Seasoning - nutritional yeast, pink Himalayan salt or sea salt, fresh ground black pepper and nutmeg.
- Plain coconut milk yogurt or sour cream - stirred in at the end.
See recipe card for quantities.
Cutting and Roasting Butternut Squash
Wash, peel and slice off the ends of the squash using a vegetable peeler. Slice it in half, scoop out the seeds with a spoon, and cut it into cubes. Core the apple and cut it into cubes too. Thicker pieces take longer in the oven.
Toss the squash and apple cubes in oil on a sheet pan in an even layer and roast at 400 degrees F for about 25 to 30 minutes. They can be roasted in advance. Want to skip the oven? Saute them with the onion, carrots, celery and garlic until soft and fragrant instead.
To mince garlic, peel the clove and use a garlic press, or chop it into tiny pieces with a chef knife.
How to Make Butternut Squash Apple Soup
1Roast. Preheat the oven to 400 degrees F. Toss the butternut squash and apple cubes in 1 tablespoon of oil on a sheet pan and roast 25 to 30 minutes, until slightly crispy and browned. Meanwhile, chop the other vegetables.
2Saute. In a Dutch oven or large pot, heat the remaining olive oil over medium heat and cook the onion, carrots, celery and garlic for about 15 minutes, stirring often, until tender.
3Simmer. Add the roasted squash and apples, broth, nutritional yeast, salt, pepper and nutmeg. Reduce the heat to low and simmer 10 minutes.
4Blend and serve. Puree with an immersion blender, or carefully in a blender with the lid's steam vent open, about 2 minutes. Stir in the yogurt and garnish with red pepper flakes if you like.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Watch the roasting pan. The vegetables should be slightly browned and caramelized, not burned.
- Too thick? Add up to 2 more cups of broth.
- Blend safely. Immersion blenders are great for pureeing right in the pot. I also love my Vitamix, which has a soup setting and even warms as it blends.
- Make it spicy with chili pepper flakes or chili powder.
- Add crunch with gluten-free croutons or beet and root vegetable chips.
Storing and Variations
Store leftover soup in an airtight container in the refrigerator and enjoy within 1 week.
Use the same recipe with acorn squash, delicata squash or pumpkin. More squash recipes: Leek Squash Soup, Quinoa Stuffed Acorn Squash and How To Cook Spaghetti Squash.
In my words: is butternut squash soup a laxative? 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 movements flowing.
Butternut Squash Apple Soup FAQs
This is a thick, creamy soup made with 4 cups of broth. To thin it, add up to 2 more cups of broth, which adds flavor without watering it down.
Yes. Saute the squash and apples with the onion, carrots, celery and garlic until soft and fragrant, then simmer and blend.
Yes. Use 2 (12 ounce) bags of frozen butternut squash chunks, thawed.
A large Granny Smith or Honeycrisp apple.
Stir in plain coconut milk yogurt or sour cream at the end, after blending.
Up to 1 week in an airtight container in the refrigerator.
More Cozy Soup Recipes
Warm up with Pumpkin Soup, Carrot Butternut Squash Soup, Leek Squash Soup and Cornbread Chicken Pot Pie. I hope you love this roasted butternut squash apple soup! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Roasted Butternut Squash Apple Soup Recipe
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Ingredients
- 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
Instructions
- 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 heat 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.
Kim says
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:-)