Fall is in the air, and nothing says cozy like a warm bowl of soup that captures the season’s best flavors.
This creamy Apple Butternut Squash Soup Recipe blends the natural sweetness of apples with the nutty, earthy taste of roasted butternut squash.
A hint of cinnamon ties everything together, creating a velvety, vegan-friendly soup that feels as comforting as a crisp October evening.
It fits a quiet night curled up with a good book just as well as a busy fall gathering with friends and family.
Best of all, it is easy enough for a busy weeknight and relaxed enough for a slow weekend cook.
If you love squash soups as much as I do, my roasted butternut squash soup is another cozy favorite worth trying.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Total Time | 1 hour 10 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Apple Butternut Squash Soup Recipe
This soup is a fall dream come true, with a creamy texture and warm, spiced flavors that feel like a hug in a bowl.
Sweet apples and roasted butternut squash create a naturally balanced flavor, while coconut milk adds a luscious, dairy-free richness.
- Cozy and comforting: It is perfect for chilly fall evenings when you want something warm and soothing.
- Vegan-friendly: The soup is dairy-free and packed with plant-based goodness.
- Easy to make: The simple steps work for beginners and experienced cooks alike.
- Versatile: Serve it as a starter, a light main, or alongside hearty fall sides.
- Seasonal star: It highlights the best of the fall harvest in a single pot.
You might also enjoy: Butternut Squash and Sweet Potato Soup
Ingredients
You only need a handful of simple ingredients for this soup, and all of them are easy to find in fall. The same sweet apple trick shows up in my apple and parsnip soup, which is another great way to use up a bag of apples.
- 4 cups butternut squash, peeled and cubed into 1-inch pieces
- 2 apples, peeled and chopped (Honeycrisp or Fuji work best)
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil, divided
- 1 tsp cinnamon
- Salt and pepper, to taste
- Extra coconut milk, cinnamon, or fresh parsley for garnish (optional)
Kitchen Equipment Needed
This recipe comes together with basic kitchen tools you likely already have. Here is everything you need to make it happen.
- Baking sheet
- Large pot
- Immersion blender or blender
- Cutting board
- Chef’s knife
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon
- Spatula
- Ladle
Read Also: Curried Butternut Squash Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making soups in my own kitchen.
Each one makes this recipe a little easier or a little more flavorful, and the immersion blender gets a workout in my pumpkin bisque too.
1. Braun MultiQuick Immersion Blender
I reach for an immersion blender every time I make a creamy soup because you can blend right in the pot.
There are no hot batches to transfer and no splatters to clean up. It turns this soup velvety in about a minute.
2. Nordic Ware Natural Aluminum Half Sheet Pan
A sturdy half sheet pan gives the squash plenty of room to spread out, which is the secret to caramelized edges.
It heats evenly and does not warp at 400°F. I have used mine for years, and it still looks great.
3. Thai Kitchen Unsweetened Coconut Milk
A good, full-fat coconut milk makes all the difference in the final texture of this soup.
This one is rich and smooth, with a clean flavor that lets the apples and squash shine.
4. Lodge Enameled Cast Iron Dutch Oven
A heavy Dutch oven holds steady heat while you sauté the onions and simmer the soup, so nothing scorches on the bottom.
It also goes from stovetop to table for a cozy, rustic presentation. It is an investment, but it lasts for decades.
Step-by-Step Instructions: How to Make Apple Butternut Squash Soup
Here is how to make this soup, with clear steps so it comes out perfect every time.
Even if you are new to cooking, these detailed instructions will guide you to a delicious result.
1. Preheat the Oven and Prep the Squash
- Place an oven rack in the center position and preheat your oven to 400°F (200°C).
- If you are starting with a whole squash, trim off the top and bottom, then slice it in half lengthwise.
- Scoop out the seeds and stringy bits with a large spoon, then peel the skin with a vegetable peeler.
- Cut the squash into 1-inch cubes so they roast evenly, and measure out 4 cups.
- Place the cubes on a baking sheet and toss them with 1 tablespoon of the olive oil, a pinch of salt, and a little pepper.
- Spread the squash into a single layer with a little space between the pieces so they roast instead of steam.
2. Roast the Butternut Squash
- Slide the baking sheet into the preheated oven and set a timer for 25 to 30 minutes.
- After about 12 to 15 minutes, flip the cubes with a spatula so both sides brown evenly.
- Roast until the squash is tender when pierced with a fork and slightly caramelized at the edges.
- While the squash roasts, peel and chop the 2 apples and dice the onion so everything is ready for the pot.
- Remove the pan from the oven and set the squash aside to cool slightly. Roasting brings out the natural sweetness that gives the soup its flavor.
3. Sauté the Aromatics
- Set a large pot over medium heat and add the remaining 1 tablespoon of olive oil.
- Once the oil is shimmering, add the diced onion.
- Cook for 5 to 7 minutes, stirring occasionally with a wooden spoon, until the onion is soft and translucent.
- Add the peeled and chopped apples along with 1 teaspoon of cinnamon.
- Stir for 2 to 3 minutes so the apples soften slightly and the cinnamon releases its warm, fragrant aroma.
4. Simmer the Soup Base
- Add the roasted butternut squash to the pot, along with any caramelized bits left on the baking sheet.
- Pour in 4 cups of vegetable broth and stir everything together.
- Bring the mixture to a gentle boil over medium-high heat.
- Reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes.
- Stir occasionally to prevent sticking. This step lets the flavors meld into a rich base for your soup.
5. Blend the Soup
- Remove the pot from the heat and let the soup cool for a few minutes before blending.
- If you have an immersion blender, place it in the pot and blend until the soup is smooth and velvety.
- If you are using a countertop blender, ladle the soup in small batches and fill the blender no more than halfway.
- Hold the lid down firmly with a folded kitchen towel and start on low speed to avoid splattering hot liquid.
- Blend each batch until completely smooth, then pour the blended soup back into the pot.
6. Add Coconut Milk and Season
- Place the pot back over low heat and stir in 1 cup of coconut milk.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- If you want a touch more warmth, add an extra pinch of cinnamon.
- Heat the soup gently for 2 to 3 minutes until warmed through, and do not let it boil.
7. Serve and Enjoy
- Ladle the hot soup into bowls.
- Garnish each bowl with a drizzle of coconut milk, a sprinkle of cinnamon, or a little fresh parsley for a pop of color.
- Serve right away and enjoy the cozy fall flavors.
For another roasted veggie soup, try: Roasted Carrot Ginger Soup
Tips for The Best Apple Butternut Squash Soup
A few simple habits will help you avoid common pitfalls and take this soup from good to great.
The same roast-first approach works beautifully in my roasted cauliflower soup.
- Choose sweet apples: Honeycrisp or Fuji give the best flavor balance.
- Roast until caramelized: Slightly browned edges on the squash mean extra sweetness in every spoonful.
- Blend in small batches: This helps you avoid spills if you are using a countertop blender.
- Season at the end: Taste and adjust the salt and pepper after adding the coconut milk for the perfect balance.
- Adjust the thickness: If the soup is too thick, add a splash more vegetable broth to thin it out.
Serving Suggestions
This soup is versatile and pairs beautifully with a variety of sides to make a complete meal.
Its creamy texture and warm spices make it a great starter or main dish for any fall occasion.
- Enjoy it with crusty bread for dipping into every last drop.
- Pair it with a crisp green salad tossed with sliced Honeycrisp apple and feta for a fresh contrast.
- Top each bowl with toasted pumpkin seeds for extra crunch and nutty flavor.
- Serve alongside warm apple cinnamon muffins for a sweet and savory combo.
Pair it with: Old Fashioned Pumpkin Bread
Variations of Apple Butternut Squash Soup
This soup is a great base for experimenting with flavors.
If you like a spiced twist, my curried pumpkin soup shows how well warm spices work in a creamy fall soup.
- Add a pinch of nutmeg or ginger for extra warmth.
- Swap the coconut milk for cashew cream for a different creamy texture.
- Toss in a handful of roasted carrots for added sweetness and color.
- Stir in a tablespoon of maple syrup for a touch of decadence.
- Garnish with crispy sage leaves for an earthy, aromatic twist.
Storage and Reheating
This soup stores beautifully, which makes it perfect for meal prep or enjoying leftovers.
Here is how to keep it fresh and reheat it properly.
- Storage: Let the soup cool completely, then store it in airtight containers in the refrigerator for up to 4 days.
- Freezing: Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 3 months.
- Reheating: Thaw frozen soup in the fridge overnight, then reheat on the stove over medium heat, stirring occasionally, until warmed through.
- Microwave option: Reheat in 1-minute increments, stirring in between, until the soup is hot all the way through.
Read Also: Fall Soup Recipes
Nutritional Facts
This soup is not only delicious but also packed with wholesome ingredients.
My sweet potato soup is another nourishing bowl you can compare it with.
- Servings: 6
- Calories: Approximately 180 kcal
- Protein: 2g
- Fat: 10g (7g saturated from coconut milk)
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 8g
- Sodium: 600mg (varies based on the broth and salt used)
Health Benefits of Key Ingredients
This soup is loaded with nutritious ingredients that bring both flavor and wellness to the table.
Each one offers its own perks, making the dish as good for your body as it is for your taste buds.
- Butternut squash: It is rich in vitamins A and C, which support immune health and glowing skin.
- Apples: They are high in fiber and antioxidants, promoting heart health and digestion.
- Coconut milk: It provides healthy fats that support energy and brain function.
- Cinnamon: It may help regulate blood sugar and has anti-inflammatory properties.
- Vegetable broth: It is hydrating and low in calories, adding flavor without extra fat.
Another nourishing bowl: Acorn Squash Soup
FAQs About Apple Butternut Squash Soup
Here are answers to some common questions about making this creamy Apple Butternut Squash Soup.
1. Can I use a different type of squash?
Yes, you can swap the butternut squash for other varieties like acorn or kabocha.
The flavor and texture may vary slightly, since butternut is the sweetest and creamiest option.
2. Is there a substitute for coconut milk?
Absolutely, you can use cashew cream, almond milk, or even heavy cream if you are not vegan.
Cashew cream keeps the soup plant-based and creamy, while heavy cream gives it a richer taste.
3. Can I make this soup in a slow cooker?
Yes, combine all the ingredients except the coconut milk in a slow cooker and cook on low for 6 to 8 hours.
Then blend the soup until smooth and stir in the coconut milk before serving.
4. How can I make the soup thicker or thinner?
For a thicker soup, reduce the vegetable broth to 3 cups.
To thin it out, add more broth or water, ¼ cup at a time, until you reach your desired consistency.
5. Can I freeze this soup?
Definitely, just let it cool, pour it into freezer-safe containers, and freeze for up to 3 months.
Thaw it in the refrigerator overnight before reheating on the stove.
Read Also: Kabocha Squash Soup Recipe
Apple Butternut Squash Soup
Ingredients
- 4 cups butternut squash peeled and cubed into 1-inch pieces
- 2 apples peeled and chopped; Honeycrisp or Fuji work best
- 1 onion diced
- 4 cups vegetable broth
- 1 cup coconut milk full-fat, unsweetened
- 2 tbsp olive oil divided
- 1 tsp cinnamon
- salt and pepper to taste
- extra coconut milk, cinnamon, or fresh parsley for garnish (optional)
Equipment
- Baking sheet Half sheet pan recommended for even roasting
- Large pot Dutch oven works well
- Immersion blender Or countertop blender (optional)
- Cutting board
- Chef’s knife
- Vegetable peeler
- Measuring cups and spoons
- Wooden spoon
- Spatula
- Ladle
Method
- Preheat oven to 400°F (200°C) and place rack in center position. Peel, seed, and cut butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper on a baking sheet in a single layer.
- Roast squash for 25 to 30 minutes, flipping halfway, until tender and caramelized at the edges. While roasting, peel and chop apples and dice onion.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 5 to 7 minutes until soft and translucent. Add apples and cinnamon, stirring for 2 to 3 minutes until fragrant.
- Add roasted squash and any caramelized bits to the pot. Pour in vegetable broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally.
- Remove pot from heat and cool slightly. Blend with an immersion blender until smooth, or use a countertop blender in small batches, filling no more than halfway and venting the lid.
- Return pot to low heat and stir in coconut milk. Taste and adjust salt, pepper, and cinnamon as needed. Heat gently for 2 to 3 minutes without boiling.
- Ladle hot soup into bowls. Garnish with a drizzle of coconut milk, a sprinkle of cinnamon, or fresh parsley. Serve immediately.
Nutrition
Notes
- Choose sweet apples like Honeycrisp or Fuji for the best flavor balance.
- Roast the squash until the edges are slightly browned for extra sweetness in every spoonful.
- If using a countertop blender, blend in small batches and fill no more than halfway to avoid splatters.
- Season at the end after adding the coconut milk for the perfect balance of salt and pepper.
- If the soup is too thick, add a splash more vegetable broth to thin it out.
- For a thicker soup, reduce the vegetable broth to 3 cups.
- Swap coconut milk for cashew cream, almond milk, or heavy cream if not vegan.
- Add a pinch of nutmeg or ginger, or a tablespoon of maple syrup for variation.
- Store in airtight containers in the refrigerator for up to 4 days.
- Freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
- Slow cooker method: combine all ingredients except coconut milk and cook on low for 6 to 8 hours, then blend and stir in coconut milk.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Apple Butternut Squash Soup is the ultimate fall comfort food, blending the sweetness of apples and roasted squash with a cozy cinnamon kick.
It is easy to make, vegan-friendly, and perfect for everything from weeknight dinners to holiday gatherings.
So grab your blender, roast a tray of squash, and let this soup fill your kitchen with the scents of the season.
If you try it, leave a comment below and tell me how it turned out, and share it with a friend who loves cozy fall recipes.
Recommended:
- Butternut Squash Lentil Soup Recipe
- Roasted Butternut Squash Salad Recipe
- Apple Crumble Muffins Recipe
- Butternut Squash Chili Recipe
- Apple Cider Donut Bread
