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Butternut Squash Apple Soup
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4.8 from 5 votes

Butternut Squash Apple Soup

This Butternut Squash Soup is silky smooth and perfectly spiced. The perfect fall inspired dish for a cozy weeknight dinner or elegant enough to be the starter for your holiday meal.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: dairy free, egg free, gluten free, oil free, soy free, vegan
Servings: 4 servings
Calories: 109kcal


  • 4 cups cubed butternut squash
  • ¾ cup chopped carrot (about 2 medium carrots)
  • 1 apple (chopped)
  • 1 ¾ cups vegetable broth*
  • 1 tsp salt
  • dash of pepper
  • ½ tsp ground cinnamon
  • ¾ tsp yellow curry powder
  • ½ tsp turmeric
  • ¼ cup cashew milk (or other creamy plant milk)
  • 1-2 tsp pure maple syrup (plus more for drizzling on top if desired)
  • Roasted Pumpkin Seeds** (for garnish, if desired)


  • In a soup pot on the stove, add the squash, carrots, apple, broth, salt, pepper, cinnamon, curry powder, and turmeric and bring to a boil.
  • Turn down to medium, cover and let simmer for 25-30 minutes until the squash and carrots are very tender.
  • Remove from the heat and add the cashew milk and maple syrup.
  • With an immersion blender***, purée the soup until silky smooth.
  • Serve immediately garnished with roasted pumpkin seeds and a drizzle of pure maple syrup, if desired.


*I like this vegetable broth for this recipe because it has a nice light yellow color.
**To roast pumpkin seeds: ½ cup raw shelled pumpkin seeds, ¼ tsp oil, ⅛ tsp salt. Roast in a single layer on a parchment lined baking sheet at 325 degrees F for about 20-25 minutes, shaking the tray half way through. All ovens are different, so keep a close eye on them so they don't burn.
***Alternately, you can carefully transfer this soup to a blender to purée.


Calories: 109kcal | Carbohydrates: 28g | Protein: 2g | Sodium: 838mg | Potassium: 621mg | Fiber: 5g | Sugar: 11g | Vitamin A: 19500IU | Vitamin C: 43.7mg | Calcium: 140mg | Iron: 1.4mg