Creamy Vegan Butternut Squash Apple Soup (Gluten-Free)

Velvety and rich, this vegan butternut squash apple soup pairs roasted winter squash with sweet-tart apples. Coconut milk provides a smooth texture without dairy, while fresh ginger, garlic, and curry powder bring out a warm, savory flavor. Finished with a splash of lime juice, this soup comes together easily in one pot for a satisfying meal.

Recipe Highlights

• Naturally Gluten-Free and Allergy Friendly: 100% vegan, dairy-free, and gluten-free.

• Exceptional Flavor: The earthy, savory curry, ginger and garlic cut through the natural sweetness of the squash and apples.

• Diet Friendly: For those that are watching their calories, this soup has only about 245 calories per serving.

• Quick & Easy: One-pot soup made under 30 minutes

If you are searching soups for autumn, be sure to check out my collection of 36 Gluten-Free Soups To Kick Off Fall for even more seasonal inspiration.

Key Ingredients and Substitutions

• Butternut Squash: The base of the soup. Swap: Use roasted sweet potatoes or pumpkin puree.

• Apples: Adds natural fruity sweetness and acidity. Swap: Honeycrisp, Gala, or Granny Smith apples all work well.

• Coconut Milk: Full-fat canned coconut milk provides a rich, creamy texture. Swap: Use light coconut milk for a lighter broth, or cashew cream if you prefer.

• GF Curry Powder & Fresh Ginger: Infuses warm, savory depth. Ensure your curry powder is gluten-free, you can swap for nutmeg and a pinch of cinnamon, kids love this flavor

• Fresh Lime Juice: Brightens the flavor right at the end. Swap: Apple cider vinegar or fresh lemon juice.

How to Roast Butternut Squash (make ahead)

Roasting the squash first is the secret to building a deeply rich, concentrated flavor base for this soup.

To roast butternut squash, peel and slice the squash in half, remove the seeds, and cut into 2-inch chunks. Place on a baking sheet lined with parchment paper and roast at 400°F for 20 minutes, or until the squash is tender.

Frequently Asked Questions

1. Can I use raw squash instead of roasted? Yes. Sauté cubed raw squash with the garlic and ginger, then increase the vegetable stock to 3 cups and simmer for 15-20 minutes until tender before blending.

2. How do I prevent the blender from exploding with hot soup? Let the soup cool slightly before blending, and remove the center cap of the blender lid, covering it loosely with a clean towel to let steam escape.

3. Is this soup freezer-friendly? Yes, it freezes well for up to 3 months without the coconut milk, or up to 2 months with it. Reheat gently on the stovetop.

What to Serve With Creamy Vegan Butternut Squash Apple Soup

• A drizzle of coconut milk and toasted pumpkin seeds on top.

• Gluten-free butter dinner rolls for dipping.

• Gluten-Free Garlic Cheese Monkey Bread for a hearty meal.

Looking for more ways to warm up fall season? Check out my Vegan Pumpkin Chili Recipe, you won’t be disappointed.

Storage and Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop over medium-low heat until heated through, stirring occasionally. Add a splash of vegetable stock or water if it has thickened too much.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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