Creamy Butternut Squash and Apple Soup Recipe for Fall

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This creamy vegan soup combines butternut squash and apples with fresh herbs for a comforting, fall-inspired bowl of flavor.

Reasons You’ll Love This Soup

• Plant-Based: Fully vegan and dairy-free, made without animal products.
• Gluten-Free: Naturally free of wheat and gluten-containing ingredients.
• Easy to Make: Ready in about 30 minutes and suitable for beginners.
• Year-Round: Use frozen butternut squash to make this recipe any time of year.

If you enjoy cozy soups, try the Fall Harvest Salad or Butternut Squash Pasta Sauce next.

Ingredient Notes

Butternut Squash: Fresh or frozen both work. Frozen diced squash speeds up prep; if using fresh, peel and remove seeds before chopping.

Apple: A crisp, slightly sweet apple (like Honeycrisp) balances the squash and enhances autumn flavors.

Herbs: Fresh sage and rosemary add depth. If substituting dried herbs, use about half the amount to avoid overpowering the soup.

Coconut Milk: Stir in coconut milk off the heat for a subtle creaminess and to highlight the natural sweetness of the squash.

See the recipe card below for exact ingredient amounts.

Step by Step Instructions

This butternut squash and apple soup is quick and straightforward. Rough-chop the vegetables and apple since everything will be blended at the end.

Heat the olive oil in a large pot over medium-low heat. Add the diced onion and garlic and sauté for about 5 minutes, stirring often, until softened.

Add the butternut squash, diced apple, chopped sage, chopped rosemary, salt, and pepper. Stir and sauté for another 5 minutes to combine the flavors.

Pour in the vegetable broth, increase to medium heat, cover, and cook for about 15 minutes, until the squash is tender.

Remove the pot from heat, stir in the coconut milk, allow the soup to cool slightly, then blend with an immersion blender until smooth. If using a stand blender, cool the soup completely and vent the lid slightly before blending.

Recipe Variations

Make it Spicy: Add 1/4 to 1/2 teaspoon crushed red pepper with the other spices for a spicy kick.

Roast the Vegetables: For deeper flavor, toss squash, onion, garlic, and apple with olive oil and roast at 375°F (190°C) for about 20 minutes, turning once, before proceeding with the recipe.

Add More Veggies: Stir in two chopped carrots with the onion and garlic to make a carrot-butternut version.

How to Store

Refrigerator: Keep the soup in a sealed container in the fridge for 4–5 days. Let it cool completely before storing.

Freezer: The soup freezes well for up to three months in an airtight container. Freeze in portions for easy reheating.

Freezing Tip: Freeze soup in an ice cube tray or portioned containers, then transfer to freezer bags for convenient single-serve portions.

Optional Toppings or Garnishes

Some finishing touches that pair beautifully with this autumn squash soup:

• Croutons
• Freshly baked bread
• Fresh herbs (sage, rosemary, or parsley)
• A drizzle of coconut milk
• Pumpkin or toasted seeds
• Caramelized apple slices

Try these plant-based soup recipes next: