Butternut Squash and Apple Soup
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.

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
Tips for the Perfect Soup
- Don’t skip the spices– Toasting the coriander and cumin with the squash and apples enhances their flavor.
- Make it your own– Add a splash of coconut milk or a sprinkle of crushed red pepper flakes for a twist.
- Storage– Store leftovers in an airtight container in the fridge for up to 4 days. This soup also freezes well!
How to Blend Soup without an Immersion Blender
If you don’t have an immersion blender, you can use a traditional blender. But keep in mind, if you’re blending soup in a blender, it’s important to allow steam to escape. That’s why blender lids have a vent. Be sure that vent is open! Then cover the lid with a towel to prevent soup from splattering. Do not try to use a bullet-style blender to blend hot soup or it can explode.
What to Serve with Butternut Squash Soup
This soup pairs wonderfully with crusty sourdough bread, but if you need something easier, try my simple no-knead Dutch oven bread. This soup is also delicious with homemade croutons and if you need a gluten-free option, these polenta croutons are tasty, too!
PrintButternut Squash and Apple Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
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.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, roughly chopped
- 2 small golden delicious apples, peeled, cored, and chopped
- 6 cups butternut squash (1″ cubes; frozen works well)
- 4 cups vegetable broth
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until translucent.
- Add the apples, butternut squash, coriander, and cumin to the pot. Stir and toast the spices for a 2 minutes.
- Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 20 minutes or until the butternut squash is tender when pierced with a fork.
- Carefully transfer the soup to a blender or food processor (or use an immersion blender directly in the pot) and blend until smooth.
- Season with salt and pepper to taste, then serve warm.