This cozy butternut squash and apple soup is velvety smooth, subtly spiced, and packed with nutritious ingredients. Best of all, it’s easy to make and completely plant-based.

Butternut Squash and Apple Soup
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Ingredients & Substitutions

  • Olive oil– For an oil-free option, use a splash of vegetable broth to sauté the onions.
  • Onion– A medium yellow onion provides a flavorful base. Shallots or white onions can also work.
  • Apples– Golden delicious apples add a touch of sweetness without being overpowering. Substitute with Gala or Fuji if needed.
  • Butternut squash– Frozen or fresh works perfectly. Frozen squash saves time, which is why that’s what I used.
  • Spices (ground coriander & cumin)– These add warmth and depth. If you don’t have coriander, try substituting with a pinch of ground ginger.
  • Vegetable broth– Use a high-quality broth for the best results. I like the Better Than Bouillon vegetable base.

How to Make Butternut Squash & Apple Soup