Spiced Butternut Squash and Apple Soup
Warm up with a bowl of this vegan spiced butternut squash and apple soup. What I love about this recipe is the combination of sweet and savoury flavours. You’ve got the natural sweetness of roasted butternut squash and apples with the blend of warming spices. It creates an incredibly moreish, velvety soup that’s just so nourishing and full of autumnal plant-based goodness. Don’t forget to serve with your favourite crusty bread and vegan butter!
What you need
What you need-
olive oil
-
butternut squash
-
apple
-
ground cinnamon
-
maple syrup
-
onion
-
garlic
-
fresh ginger
-
vegetable stock
-
sherry or apple cider vinegar
-
Coconut milk or olive oil, to serve
-
Pumpkin seeds
-
Fresh rosemary
How to make roasted butternut squash soup
Start by preheating your oven to 200°C (400°F).
Coat the butternut squash and apple with 1 tbsp of olive oil, cinnamon and season with salt and pepper. Then place in the oven and roast for roughly 40 minutes, or until soft. You can toss to turn half way in between. Approximately 5 minutes before the end, drizzle over the maple syrup and toss to combine.
Once cooked, remove the squash and apple from the oven and set aside to cool.
While they cool, fry the onion in a large pan with the remaining oil until softened. Add the garlic and fresh ginger and fry for another minute until fragrant.
Then add the roasted squash and apples, vegetable stock and vinegar, stir together and then bring to the boil.
Once the soup is boiling, remove from the heat. Blend the soup thoroughly with a hand blender, or blend in a liquidiser, until smooth.
Check the seasoning and pour into soup bowls. Serve with a drizzle of some coconut milk or olive oil, and sprinkle over some pumpkin seeds, fresh rosemary, cracked black pepper. Serve with some crusty bread. It’s that easy!
Feeling Autumnal? Why not try…
Feeling Autumnal? Why not try…Did you make this butternut squash soup recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Spiced Butternut Squash & Apple Soup
Ingredients
- 3 tbsp olive oil
- 1 medium butternut squash (deseeded and cut into 3cm chunks (no need to peel))
- 1 apple (cored and quartered)
- 1 tsp ground cinnamon
- 2 tsp maple syrup
- 1 onion (chopped)
- 1 garlic clove (grated)
- 1 tsp fresh ginger (grated or chopped)
- 1 l vegetable stock
- 1 tsp apple cider vinegar (sub for sherry vinegar)
- Salt and pepper
- Coconut milk or olive oil (to serve)
- Pumpkin seeds (to serve)
- Fresh rosemary (to serve)
Instructions
- Preheat your oven to 200°C (400°F).
- Coat the butternut squash and apple with 1 tbsp of olive oil, cinnamon and season with salt and pepper. Place in the oven and roast for roughly 40 minutes, or until soft. Approximately 5 minutes before the end, drizzle over the maple syrup and toss to combine.
- Once cooked, remove the squash and apple from the oven and leave to cool.
- While they cool, fry the onion in a large pan with the remaining oil until softened. Add the garlic and fresh ginger and fry for another minute until fragrant.
- Then add the roasted squash and apples, vegetable stock and vinegar, stir together and then bring to the boil.
- Once the soup is boiling, remove from the heat. Blend the soup thoroughly with a hand blender, or blend in a liquidiser, until smooth.
- Check the seasoning and pour into soup bowls. Serve with a drizzle of coconut milk or olive oil, and sprinkle over some pumpkin seeds, fresh rosemary, and cracked black pepper. Serve with some crusty bread.
Video
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
13 comments
Nicole Feliciano
I made this las night! It was so flavourful!! I loved it, and my fam loved it!! Amazing and easy to follow recepie! <3
love,
Nicole
Carolina
I made this tonight and it came out great! Seasoning really is key. I used chili powder, onion, and garlic powder. I actually didn’t use the onion. I roasted the butternut squash, made my veggie broth using a veggie base, and put everything in a blender. I will try it with some garlic bread on the side next time.
For the broth I used 4 teaspoons of better than bouillon base to 34ounces of boiling water then added the seasoning
Cassie
I made this tonight for my nonvegan family members and even they loved it! It really is delicious and feeling. Some things I would definitely recommend for anyone trying this to leave some unmashed squash chunks for a flavour boost. Also I put coconut milk over the finished product for a creamier texture.
Mandy
I made this the other day and it was amaaazing. I don’t have a blender so I just mashed it up with a spoon and it came out really good. It was still a little chunky and super flavorful which I loved. I also added turmeric, fresh garlic, and a ton of pepper and it turned out really delicious and a little spicy. It’s also a super easy recipe, as well as one that’s great for experimenting with different spices and ingredients if you enjoy cooking.
gem
I’ve been making this recipe for a while now and I’ve added a few bits and bobs. I replace some of the stock with a can of coconut cream, I also roast a couple of tomatoes alongside the pumpkin. I forgo a blender because mashed is totally fine and the bit of texture is perfect! Garlic and herbs thrown in with the onion too.
I’m a coeliac vegan and this recipe is ideal frozen in single servings for when I’m feeling a bit lazy 🥰
irene
I’ve made this recipe twice now and I can confirm it’s reaaally tasty! My boyfriend and I love it and we’re not vegans! Perfect amount of spices and deliciously sweet with the apple and red onion! I tweaked it a little bit by adding Worcestershire sauce to the onions, it gives that warm cozy “cottage pie” taste
Saludos from Barcelona xx
Madeleine OliviaAuthor
What a delicious addition with the Worcestershire sauce! So happy you and your boyfriend have enjoyed my soup!
Sarah
This was so delicious! I’ve never had a soup with apple in it and was surprised at the unique texture and taste it gave the soup. So easy to make as well, my family was very impressed!!
Madeleine OliviaAuthor
I’m so happy you liked it Sarah!
effie
This is the best pumpkin soup I ever made or had! Thank you for this amazing recipe, I will cook it more in the future! So delicious and warming!
Madeleine OliviaAuthor
This makes me so happy thanks Effie!
Georgina
After having a similar soup in a local cafe I searched for a recipe and up popped this one. I left the cinnamon out as my husband isn’t a fan, I added a little bit of chilli for some heat and the end result was wonderful. Would like it slightly more creamy but don’t fancy the coconut taste so will experiment with alternatives.
Mike
This is one of the most delicious soup I’ve eaten in a long while! Loved it.