This roasted butternut squash soup with apple is rich, hearty, and comforting. It has a touch of sweetness from apples, strong flavors from spices and herbs, and is vegan.
I’m always making soup during the fall and winter, when the weather drops. But while all warm soups are cozy during cold months, some really stand out. This roasted butternut squash soup with apple is one of those recipes.
This soup practically screams “winter.”
Not only is it loaded with roasted squash, but it has other cold-weather fruits and vegetables, like apples and fennel, which are also roasted. Cinnamon, nutmeg, and ginger may sound more fit for an apple or pumpkin pie, but they pair perfectly with the apples and squash in this soup. And the addition of two herbs, rosemary and thyme, add to the wintry feel.
In short, this soup tastes like winter in a bowl. It’s creamy, comforting, and filling, with all the flavors of the season. It’s also entirely vegan, and only takes an hour to make. You’re going to love it!
Why You'll Love This Butternut Squash Apple Soup
Here are a few reasons why I love this butternut squash soup with apple.
- It's vegan. This soup has an ultra-creamy texture…without the addition of heavy cream or any other dairy products! I love that this soup is 100% vegan, no substitutions necessary.
- Ready in an hour. Unlike many other soup recipes, this butternut squash apple soup recipes just an hour to prepare. No need to let it simmer for hours.
- Perfect for fall. With ingredients like butternut squash, cinnamon, and nutmeg, this soup is filled with the warm, cozy flavors of fall.
What You’ll Need
Here are all the ingredients you need to make this hearty vegan soup. Check out the recipe card at the bottom of the page to see the exact amounts of each ingredient.
- Butternut squash – You need to peel and cube the squash.
- Fennel bulb
- Red apples
- Onion – I like to use white onions for this recipe, but yellow onions, sweet onions, red onions, or shallots will work too.
- Olive oil
- Thyme – Fresh thyme is best, but dried thyme works just fine.
- Ground cinnamon
- Ground nutmeg – For best results, use freshly-grated nutmeg.
- Ground ginger
- Salt & pepper
- Vegetable broth
- Water – For a richer soup, you can use non-dairy milk in place of water.
How to Make Roasted Butternut Squash Soup with Apple
Here’s how to make this easy, creamy butternut squash apple soup.
- Prep. Heat the oven to 400F. Place the squash, fennel, apples, onion, and garlic on a baking sheet, and set aside.
- Season the veggies. Place the oil, rosemary, thyme, cinnamon, nutmeg, ginger, salt, and pepper in a bowl, and whisk to combine. Pour the seasoning over the veggies, and toss to coat.
- Roast. Place the vegetables in the oven, and roast for 30-40 minutes. Flip them over halfway through to avoid burning.
- Make the soup. Remove the veggies from the oven, and place them in a stock pot. Add the vegetable broth, and bring the soup to a boil. Reduce the heat and simmer until the vegetables are tender. This should take 10-15 minutes.
- Blend. Blend the soup until smooth, using either an immersion blender or by transferring the soup to a blender. If the soup is too thick, add a little bit of water or non-dairy milk until it’s the desired consistency.
- Serve. Serve the soup while warm, topping it with olive oil, fresh pepper, and rosemary.
Tips for Success
Here are some tricks and tips for making this roasted butternut squash apple soup.
- Use homemade broth. The broth is one of the stars of almost any soup. This vegan squash and apple soup is bursting with flavor, so it’s delicious regardless of what broth you use. But a homemade stock can really elevate this soup. I like to use my Instant Pot mushroom vegan bone broth when making this recipe.
- Use firm apples. Make sure to use apples that are still firm when making this soup. Apples that are a little soft get gritty, and that texture can negatively impact the soup, even after it’s been blended.
- Season at the end. Go light on the salt when making this recipe, and add more as needed at the end. A lot of things can impact the salt content in this soup, including the stock that you use, and how much you reduce the soup when simmering it. Before serving, taste the soup, and add more salt if necessary.
I’m a big fan of eating bread and salads with my hearty soups. I also like to top this recipe with my garlic and rosemary gluten-free croutons! Here are some of my favorites for serving alongside this vegan butternut squash soup with apple.
- One bowl vegan pumpkin cornbread
- High protein quinoa bread
- Warm detox farro salad with kale
- Pear and arugula salad
How to Store and Reheat Leftovers
- Fridge. Butternut squash apple soup will last for up to 5 days in the fridge. Just make sure that you store it in an airtight container.
- Reheat. To reheat the soup, cook it on the stove over medium heat for 5 minutes, or in the microwave on 80% power for 30-second increments until hot.
Can You Freeze Roasted Butternut Squash Apple Soup?
You can absolutely freeze this soup for an easy weekday meal. It will last for up to 3 months in the freezer if stored in an airtight container. Thaw or defrost fully before reheating.
More Cozy Soups to Make
There’s no such thing as too many warm and comforting soups to make during the winter. Here are a few more recipes for you to try.
- Easy red lentil soup
- Healing cauliflower holiday soup
- Roasted pumpkin soup
- Anti-inflammatory ginger and turmeric carrot soup
- Vegan leek and potato soup
Roasted Butternut Squash Soup Recipe
- 1 large butternut squash peeled and cubed (about 10 cups)
- 1 medium fennel bulb chopped
- 2 medium red apples chopped
- 1 small white onion chopped
- 4 – 5 garlic cloves halved
- 1/4 cup olive oil
- 1 tablespoon chopped rosemary
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Generous pinch of salt & pepper
- 4 cups vegetable broth
- Water or plant milk as needed
- Preheat the oven to 400ºF. Place the squash, fennel, apples, onion and garlic on a baking sheet and set aside.
- Whisk together the oil and spices, and pour over the veggies. Stir around to coat, then roast them in the oven for 30 – 40 minutes. Turn the veggies over halfway through so they don't burn.
- When the veggies are done roasting, place them in a stock pot, add your broth and bring everything to a boil. Turn down to low and let simmer for about 10 – 15 minutes, or until all the ingredients are tender.
- Blend the soup in a blender or with an immersion blender (in the pot) until you have a creamy, smooth texture. Add water or milk as needed to thin it out and depending on the texture you like. Serve warm with a drizzle of olive oil, some cracked pepper and a sprig of rosemary.