As an Amazon Associate I earn from qualifying purchases.
Cozy, creamy, and packed with fall flavors, this butternut squash and apple soup is the perfect balance of sweet, savory, earthy, tangy, and satisfying for chilly evenings!
Table of Contents
Why You’ll Love This Recipe
Butternut squash and apple soup is velvety smooth, comforting, and tastes like fall in a bowl. In it, sweet-tart apples enhance and complement the earthy, nutty squash perfectly for a beautifully balanced flavor. In fact, I’ve already shared a recipe for this easy butternut squash salad with apples. Now it’s the turn of this simple, wholesome, creamy butternut squash apple soup.
This soup comes together in an hour with only simple, inexpensive pantry staples. It’s jam-packed with nutrients, easy to prepare, and perfect for meal prep —so make a big batch and enjoy a souper comforting meal on busy weeknights and holidays (like Thanksgiving).
Looking for more crowd-pleasing butternut squash soup recipes? You might like Thai butternut squash soup, butternut squash red pepper soup, or butternut squash and lentil soup.
The Ingredients
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Recipe Variations and Add-Ins
- Maple syrup: To enhance the apple butternut squash soup sweetness.
- Ginger: Use fresh or powdered ginger for flavor and immune boost.
- Thyme: With or instead of sage.
- Cinnamon: (+ optionally a pinch of nutmeg) complements the sweet and tart flavor of butternut squash soup with apple.
- Curry powder: Add 1-2 tbsp (or garam masala) for aromatic depth.
- Cumin: For savory, earthy depth in this butternut squash apple soup recipe.
- Spice: i.e., chili powder, cayenne pepper, hot sauce, etc. – added to taste.
- Leek: For extra mild and ‘buttery’, oniony depth.
- Protein: Add a can of chickpeas, white beans, or even some cooked quinoa (a complete guide to quinoa here).
- Garnishes: I.e., croutons, toasted pepitas, parsley/chives, tofu feta cheese, crispy baked kale chips, red pepper flakes, vegan bacon, lemon/lime wedges, etc.
How to Make Butternut Squash and Apple Soup
Keep scrolling to the recipe card for the complete list of ingredients and instructions.
Step 1: Preheat the oven to 400F/200C and line a baking sheet with parchment paper. Meanwhile, chop the onion and butternut squash. Spread the butternut and onion on the baking sheet, drizzle with olive oil, sprinkle with the sage, garlic powder, salt, and pepper, and toss to evenly coat. Roast for 30 minutes or until tender and caramelized
Step 2: Transfer them to a large, heavy-based saucepan and stir in the three cups of water, bouillon cube, and Italian seasoning.
To cube butternut squash, trim both ends, peel it, chop it in half lengthwise, scoop out the seeds with a spoon, chop 1-inch slices, then cut those into 1-inch cubes.
Step 3: Bring it to a boil, cover with a lid, and reduce the heat to a simmer for 10 minutes. Then, turn off the heat and let it sit undisturbed. Peel, core, and roughly chop one apple and add it to the soup with the silken tofu.
Step 4: Using an immersion blender/blender, carefully blend the soup until smooth, adding more water/broth if needed to reach your desired consistency. Taste and adjust the seasonings, then serve the soup topped with the additional diced apple (1-2 tbsp per portion) and an optional sprinkle of black pepper, sage, and/or a drizzle of olive oil/chili oil. Enjoy!
When blending soups in a blender, make sure not to overfill the jug, hold down the lid with a clean tea towel, and pause occasionally to allow steam to escape (otherwise, it can build up, blow off the lid, and send scalding soup everywhere).
FAQs
Technically, yes, though it will be missing all the depth that comes from roasting the squash. To use it, simmer the puree for 5-8 minutes first for a deeper, more concentrated flavor.
You could add a splash of lime/lemon juice or apple cider vinegar for a brighter, tangier flavor with depth.
Pro Recipe Notes
- To save prep time: Optionally use pre-chopped squash and onions.
- Don’t skimp on caramelization: This brings out the natural sweetness and flavor of the veggies, adding heaps of depth.
- To adjust thickness: Change how much broth/water you add.
- Be careful while blending: Especially when using a stand blender. Make sure to only fill it halfway and either leave the chute open OR pause it to open the lid occasionally. Otherwise, pressure from the steam can build up and cause the lid to blow off.
- Make leftovers: Roasted butternut squash and apple soup tastes even better on day two!
Serving Suggestions
This roasted butternut squash apple soup is cozy, comforting, and pairs well with:
- Bread: Like warm baguette or buttered bread from this easy no knead bread recipe, easy vegan garlic bread, vegan focaccia bread, and these easy vegan dinner roll, etc., – perfect for dipping.
- Sandwiches: Perfect with a vegan grilled cheese, portobello mushroom sandwich with coffee rub, a plant-based chickpea tuna salad, etc.
- Simple salad: Like leafy green salad, easy apple pecan salad, vegan broccoli salad, etc.
Storage for Butternut Squash and Apple Soup
Fridge: Store apple and butternut squash soup in an airtight container for 4-5 days.
Freeze: In freezer-safe bags (spread flat and squeeze out excess air), souper cubes, or airtight containers for up to 3 months. Then, thaw in the fridge overnight.
Reheat: On the stove (over medium-low heat), stirring often, or in a microwave (in 30-second increments, stirring between). Add extra water/stock if preferred.
Other Vegan Butternut Squash Recipes to Consider….
Vegan Dinners
Butternut Squash Mac and Cheese
Vegan Side Dishes
Easy Butternut Squash Salad
Vegan Dinners
Chili Cheese Stuffed Spaghetti Squash
If you tried this Butternut Squash and Apple Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Butternut Squash and Apple Soup
Ingredients
- 4 cups butternut squash sliced into ½-inch thick slices or cubed
- 1 yellow onion chopped
- 1 teaspoon sage powder plus more for garnish
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper plus more for garnish
- 3 tablespoons olive oil plus more for garnish
- 3 to 4 cups water
- 1 vegetable bouillon cube
- 1 teaspoon Italian seasoning
- 2 large Granny Smith apples
- 1 (12-ounce) box silken tofu
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper or a silicone mat.
- Spread the butternut squash and onion on the prepared baking sheet. Drizzle with olive oil and sprinkle with sage powder, garlic powder, salt, and pepper. Toss to coat evenly and roast for 30 minutes. Check for tenderness. If not tender, continue roasting in 5-minute intervals. If the onions begin to burn, remove them and set aside.
- Transfer the roasted squash and onions to a large pot with a lid. Add 3 cups of water, the bouillon cube, and Italian seasoning. Stir, bring to a boil, then cover and simmer for 10 minutes. Turn off the heat and let it sit undisturbed while you prepare the apples.
- Peel, core, and roughly chop one apple. Add it to the hot soup, along with the silken tofu. Stir to combine.
- Using an immersion blender, puree the soup directly in the pot until smooth. If using a countertop blender, blend the soup in batches and return it to the pot. Add more boiling water as needed to achieve your desired consistency. Taste and adjust seasoning.
- When ready to serve, peel, core, and dice the second apple.
- Ladle the soup into bowls and garnish each with 1–2 tablespoons of diced apple.
- Optionally, sprinkle with black pepper, sage powder, and a drizzle of olive oil.
Notes
- Don’t skimp on caramelization: This brings out the natural sweetness and flavor of the veggies, adding heaps of depth.
- To adjust thickness: Change how much broth/water you add.
- Be careful while blending: Especially when using a stand blender. Make sure to only fill it halfway and either leave the chute open OR pause it to open the lid occasionally. Otherwise, pressure from the steam can build up and cause the lid to blow off.
- Make leftovers: Roasted butternut squash and apple soup tastes even better on day two!
![completed Quick Mexican Bean Soup [Stove + Crockpot] in a bowl against a light background](https://plantbasedonabudget.com/wp-content/uploads/2023/02/Classic-Bean-Soup-11-378x378.jpg)
