Cream Of Butternut Squash Apple Soup

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Average Rating: 5 | Rated By: 13 users

This Cream Of Butternut Squash Apple Soup is comforting and creamy all at the same time. The vegan soup is made with roasted butternut squash. When we roast the squash first, this healthy fruit – yes, it is a fruit, the squash brings a distinctive flavour to the soup.




Add the apples to the mix, and the soup becomes so flavourful and velvety that you will have a second bowl. The apples add sweetness to the soup and complement the squash exceptionally well.

The creaminess in this butternut squash apple soup comes from coconut milk. The soup is velvety smooth, rich and most satisfying. We especially love this healthy soup during the cooler months.


butternut squash



nutrient-packed butternut squash apple soup

Butternut squash, although fruit is used mostly in savoury cuisine. The deliciously flavoured squash is rich in dietary fiber and multiple vitamins and minerals.

For the apples, we all know the phrase, apple a day keeps the doctor away. Well, this is true, plenty of vitamin C and rich in healthy antioxidants. I also added fresh ginger and fresh lime juice.

This soup is mildly flavoured with curry powder bringing out the gentle flavour of the squash. Truly a soup that deserves a five star rating!

children’s version soup

butternut squash apple fall soup in a bowl


If you are serving this soup to younger children, omit the curry powder and replace it with a pinch of cinnamon or nutmeg. They love the sweetness of the soup, and this is an excellent way to introduce butternut squash to their diet.

Do you love spicy soups?

For spiciness, add some cayenne pepper or a drizzle of chili oil.

To serve this smooth, beautifully coloured soup, drizzle with coconut milk over the top, and add our famous gluten-free artisan crusty dinner rolls as a side. Hungry yet? I am, enjoy!

Let’s Connect!


Many thanks!

Kristina xx




  • 1 Tbsp. coconut oil
  • 2 garlic cloves, minced
  • 1 Tbsp. minced ginger
  • 1 tsp. GF curry powder
  • 3 cups roasted butternut squash (see recipe below) (1 medium size butternut squash)
  • 2 apples, peeled, cored and cut into small chunks
  • 2 cups gluten free vegetable stock
  • 1 x (13.5 oz.) can of coconut milk
  • 1 Tbsp. fresh lime juice
  • Sea salt and freshly ground black pepper to taste
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  • In a large pot heat coconut oil over low heat and add garlic ginger and curry powder. Cook until the spices are fragrant, about one minute
  • Increase the heat to medium-high and add roasted squash, apples and stock. Cook for 5 minutes. Remove from the stove and cool slightly
  • Transfer soup in batches into a food processor and process until smooth. Add coconut milk as needed
  • Transfer soup back into the pot, add lime juice and season with salt and pepper. Gently reheat before serving. Serve in soup bowls with a drizzle of coconut milk
  • To roast butternut squash, peel and slice in half, remove 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
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