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Butternut Squash Apple Soup

Butternut Squash and Apple Soup


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


Units Scale
  • 1 butternut squash (~3 lbs)
  • 2 small yellow onions, chopped
  • 2 tablespoons coconut oil
  • 4 large apples, cored and cut into 4-5 chunks (Peeling is optional. I like to use at least 12 tart apples mixed with 12 sweet apples)
  • 4 cups vegetable stock
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • dash of ground nutmeg


  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!
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: soup


  • Calories: 258
  • Sugar: 19.1g
  • Sodium: 176.6mg
  • Fat: 6g
  • Carbohydrates: 53.5g
  • Protein: 4.6g