This easy butternut squash apple soup recipe is made with wholesome, healthy ingredients. The apples provide a subtle sweetness to this creamy and comforting meal. The soup is SCD, Paleo, Whole30, vegan, gluten free, grain free, dairy free, egg free, and soy free.
Soup! Soup is one of my favorite meals (by the way, my husband thinks this is just sad!)! It’s warm, comforting, and easy on my gut!
This butternut squash apple soup is lightly flavored with fresh ginger and sage. It’s truly a delicious soup and I’ve been serving it for Thanksgiving AND Christmas for the past five years. Yeah, it’s that good!
Ingredients for the easy butternut squash apple soup recipe
This soup is chalk full of wholesome ingredients! Butternut squash, apples, onions, garlic, fresh ginger root, apple juice, sage, vegetable broth…YUM!
Homemade vegetable broth really makes ALL the difference in this soup. It’s so simple to make and I always have some in my freezer! Check out my post on how to make vegetable broth from veggie scraps.
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When it comes to the apple juice, choose one that has no ingredients other than apples. Any added sugar or spices will alter the flavor of the soup.
Whether you’re following the SCD diet or not, I highly suggest Martinelli’s Apple Juice (they also have an organic option). I typically find it at Whole Foods but your local grocery store might carry it. Amazon sells it as well although it’s a bit more money.
If you’re nervous about using a packaged product, you could always juice your own apples.
Speaking of apples, a sweeter apple works best for this recipe. I always use Gala, but Honeycrisp, Fuji, or Pink Lady would also be great choices. Just steer clear of tart apples like Granny Smith.
How to make the butternut squash apple soup
Begin by peeling and chopping basically everything! Chop the onion. Peel the butternut squash, remove the seeds, and chop. Peel, core, and chop the apples. Mince the garlic clove.
Once all the prep work is done, it’s time to begin! Start by heating olive oil in a large dutch oven or a pot with a lid over medium heat. Saute the chopped onion until translucent, then add the minced garlic and saute for one more minute until fragrant.
Add apple juice and vegetable broth to the pot along with the rest of the ingredients (photo 1). Use a wooden spoon to stir until well combined (photo 2). Cook until it starts to boil, then reduce the heat to medium-low, cover the pot and allow to simmer until the butternut squash and apples are tender.
Remove the sprig of sage and use an immersion blender to blend the soup until smooth (photos 3 & 4).
If you don’t have an immersion blender, or if it’s not very strong, transfer the mixture to a high speed blender and blend until smooth. You might need to do this in batches but PLEASE be super careful…you don’t want to burn yourself (obviously).
If you’re feeling a bit fancy, fry a few sage leaves like I did as a simple garnish for the bowls of soup!
Serve the soup hot and enjoy!
- After the soup has been pureed, take a look at the consistency then give a little taste test. If you’d like it thinner, add a tad more apple juice or vegetable broth depending on your personal preference.
- The soup can be kept covered in the refrigerator for up to five days or in an airtight container in the freezer for up to 6 months.
If soup is your jam, check out these other recipes!
- Roasted Red Pepper and Cauliflower Soup
- Mint Pea Soup
- Hearty Mexican Chicken Soup
- Immune Boosting Orange Carrot Soup
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This post was originally published in October 2019. The recipe name and nutrition information was updated in September 2020.
Butternut Squash Apple Soup Recipe
- 3 lb butternut squash
- 1 lb gala apples (about 3 large apples)
- 1/2 medium Spanish onion
- 1 Tbsp olive oil
- 1 clove garlic , minced
- 1 cup apple juice
- 3 cups vegetable broth
- 2 Tbsp freshly grated ginger root
- 1/2 tsp salt
- 1 sprig fresh sage
- Peel the butternut squash, remove the seeds, and chop into about 1 inch squares. Peel, core, and chop the apples. Chop the onion. Set aside.
- Heat olive oil in a large dutch oven over medium heat. Saute the onions until translucent. Add the minced garlic and saute one minute longer before pouring in the apple juice and vegetable broth.
- Add the remaining ingredients to the dutch oven and stir. Once the mixture begins to boil, cover and reduce the heat to medium-low for 40 minutes or until the apples and butternut squash are tender.
- Remove the sprig of sage before using an immersion blender or transferring the mixture to a high speed blender to blend until smooth.
- Serve the soup hot and enjoy!
- Store leftovers in an airtight container for up to five days in the refrigerator or six months in the feezer.
- After pureeing the soup, take a taste test and check the consistency. If you’d like the soup to be thinner, add a tad more apple juice or vegetable broth depending on your preference.