Apple Butternut Squash Soup Recipe

I made a Vegan Butternut Squash Apple Soup that’s silky, light, and shockingly rich, and if you like sharp fall flavors you’ll want to keep scrolling.

I’m obsessed with this bowl of fall because the sweet tang of roasted apple plays off the silky squash in a way that makes me actually stop scrolling. I love how a Vegan Butternut Squash Apple Soup can taste rich without sounding fancy.

But it’s the little hits of spice and that whisper of brightness that keep me coming back. I crave the bright snap of lemon sometimes, and the soft, spoonable calm when you need something real.

2 medium apples, peeled, cored and chopped (Granny Smith or Honeycrisp works). Butternut Soup that feels simple and a little sneaky delicious.

Ingredients

• Butternut squash: creamy body and cozy sweetness, makes it feel like soup hugs you.
• Apples: bright tartness and a touch of crisp freshness that cuts richness.
• Onion: savory backbone, adds depth and mellow sweetness when it softens.
• Garlic: garlicky warmth that’s small but important for savoriness.
• Carrot: extra natural sweetness, basically like a secret candy in there.
• Olive oil or butter: richness and silkiness, helps flavors mingle smoothly.
• Stock: the savory base that keeps it from tasting flat or thin.
• Apple cider or juice: fruit boost and a little tangy brightness.
• Cream or coconut milk: plush creaminess, makes it totally spoonable comfort food.
• Maple syrup or brown sugar: gentle sweetness, ties squash and apple together.
• Cinnamon: warm, cozy spice that feels like fall in a bowl.
• Ginger: spicy zip, wakes the flavors up without being bossy.
• Nutmeg: subtle warmth and nutty background note, very homey.
• Salt: pulls everything into focus, doesn’t let it taste dull.
• Pepper: mild kick and a little bite on the finish.
• Lemon juice: brightens and balances, makes the richness feel lighter.
• Thyme or sage: herb top note, adds earthiness and a homey scent.

Ingredient Quantities

• 2 to 3 pounds butternut squash, peeled, seeded and cubed
• 2 medium apples, peeled, cored and chopped (Granny Smith or Honeycrisp works)
• 1 medium yellow onion, chopped
• 2 to 3 cloves garlic, minced
• 1 medium carrot, peeled and chopped (optional but adds sweetness)
• 2 tablespoons olive oil or unsalted butter
• 4 cups low sodium vegetable or chicken stock
• 1 cup apple cider or unsweetened apple juice
• 1/2 cup heavy cream, half and half or full fat coconut milk
• 1 to 2 tablespoons pure maple syrup or brown sugar, optional and to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice, or more to brighten the flavor
• 1 to 2 teaspoons chopped fresh thyme or sage, optional for garnish

How to Make this

1. Peel, seed and cube 2 to 3 pounds butternut squash, peel and core 2 apples and chop, chop 1 medium yellow onion and optional 1 carrot; mince 2 to 3 garlic cloves. Try to cut pieces roughly the same size so they cook evenly.

2. Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat until shimmering. Add the chopped onion and carrot and cook until softened and starting to brown, about 6 to 8 minutes.

3. Add the minced garlic and cook 30 to 60 seconds until fragrant, don’t let it burn.

4. Add the cubed squash and chopped apples to the pot. Sprinkle in 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger (or 1 teaspoon fresh grated ginger), 1/4 teaspoon nutmeg, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir to coat everything in the spices.

5. Pour in 4 cups low sodium vegetable or chicken stock and 1 cup apple cider or unsweetened apple juice. Bring to a simmer, then reduce heat to medium low, cover and cook until squash and apples are very tender, about 20 to 25 minutes.

6. Once tender, use an immersion blender to puree the soup until silky smooth right in the pot. If you don’t have an immersion blender, carefully transfer soup in batches to a blender, do not overfill and vent the lid.

7. Return the pureed soup to low heat and stir in 1/2 cup heavy cream, half and half or full fat coconut milk. Add 1 to 2 tablespoons pure maple syrup or brown sugar if you want extra sweetness. Heat gently until warmed through, do not boil the cream.

8. Stir in 1 tablespoon fresh lemon juice to brighten the flavors. Taste and adjust salt, pepper and sweetness as needed.

9. If the soup is too thick, thin with a splash more stock or apple cider until you like the consistency. Reheat briefly, then ladle into bowls.

10. Serve topped with 1 to 2 teaspoons chopped fresh thyme or sage if using. Leftovers keep well in the fridge for 3 to 4 days and the flavors actually get better the next day.

Equipment Needed

1. Vegetable peeler
2. Chef’s knife (sharp please)
3. Cutting board (preferably big)
4. Large heavy pot or Dutch oven
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Immersion blender or regular blender (if using a blender, be careful with hot liquids)
8. Ladle for serving
9. Small mixing bowl for holding minced garlic or spices if you want to prep first

FAQ

Apple Butternut Squash Soup Recipe Substitutions and Variations

• Butternut squash: use acorn squash, kabocha or even sugar pumpkin for a similar sweet, creamy base. Cooking time might change a bit.
• Apples: swap in pears (Bosc or Bartlett), quince or even firm peaches if you want a different fruity note.
• Heavy cream: sub with full fat coconut milk, evaporated milk or plain Greek yogurt (stir in off heat so it doesn’t curdle).
• Apple cider or juice: try pear juice, white grape juice or diluted apple cider vinegar plus a little honey for brightness.

Pro Tips

1) Roast half the squash and apples first for more caramelized flavor. Toss with a little oil, salt and cinnamon and roast at 425 F until browned. It adds depth you cant get from simmering alone and helps the soup taste less one note.

2) Don’t skimp on acid. The lemon juice is small but crucial. Add it at the end and taste, you might need a little more to lift the sweetness. A splash of apple cider vinegar works too if you dont have lemon.

3) Control texture with liquid and blending. Puree until silky, then if it feels heavy stir in stock a tablespoon at a time rather than more cream. If you like a chunkier soup, puree only half and mix the rest back in.

4) Finish with contrasting toppings. Crunchy seeds, crisp fried sage, or a dollop of yogurt or coconut cream add texture and make the bowl feel finished. They also help balance the sweetness so each spoonful is interesting.