Butternut Squash and Apple Soup

Butternut Squash Apple Soup

This Apple Butternut Squash soup is vegan, gluten-free,creamy, and delicious!



  1. Peel the squash. If you have a decent vegetable peeler, that will work. I find that to be the easiest way to peel a squash. Alternatively, you may need to use a paring knife, which is more tedious.
  2. Remove the seeds and cut into 1-2 inch chunks. *Note: you can also roast your squash ahead of time or cook it in the slow cooker. Either method works well.
  3. Heat your oil in a large pot over medium heat.
  4. Saute the onion until soft, at least 5 minutes.
  5. Add squash, apples,stock, cinnamon, turmeric, salt, and nutmeg.
  6. Bring to a boil, then reduce the heat. Allow to simmer for 20 minutes.
  7. Make sure the squash is nice and soft. Puree with a hand held (immersion) blender or transfer the soup, in batches, to a regular blender and blend until smooth. Enjoy!