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Butternut Squash + Apple Soup -- made with roasted vegetables, rosemary, cinnamon and a ton of other spices! [VEGAN]

Butternut Squash and Apple Soup

I used a spice mixture of rosemary, thyme, cinnamon and nutmeg which gives it that warm, cozy sense and makes your house smell amazing while it cooks.
Course Soup
Cuisine American
Keyword apple, butternut
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Servings
Calories 200kcal
Author Alyssa Rimmer


  • 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.


Calories: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 702mg | Potassium: 703mg | Fiber: 5g | Sugar: 11g | Vitamin A: 13715IU | Vitamin C: 36.1mg | Calcium: 99mg | Iron: 1.7mg