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Butternut Squash Soup with Apples

This easy weeknight butternut squash soup with apple recipe is great transition from cool summer nights right into crisp fall like mornings.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: American
Keyword: apples, butternut squash, pumpkin, soup
Servings: 8 servings


  • Large Pot or Dutch Oven
  • Immersion Blender


  • 4 cups Butternut Squash diced
  • 4 Gala apples skin removed and diced
  • 1 medium white onion diced
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 15 oz. can pureed pumpkin
  • 1 13.5 oz. can coconut milk
  • 2 cups vegetable broth
  • 2 cups apple juice or cider
  • ½ tsp vanilla extract
  • ¼ cup pure maple syrup
  • ½ tsp ground cloves
  • 2 cinnamon sticks
  • 3 star anise
  • ½ tsp salt
  • mascarpone optional, for topping
  • roasted pumpkin seeds optional, for topping


  • In a large pot or dutch oven heat olive oil on medium heat and sautee garlic and onions for 2-3 minutes.
  • Add in remaining ingredients and bring to a boil.
  • Reduce heat, cover and allow to simmer for 25-30 minutes or until squash and apples have softened.
  • Remove from heat and carefully remove cinnamon sticks and star anise. Using an immersion blender or a regular blender, puree until soup is smooth and free of lumps.
  • Serve and top with mascarpone and pumpkin seeds if desired. You can also top with fresh cracked pepper and more salt to taste. ¼


*If soup is too thick, add in 1/4 cup more vegetable broth at a time until you've reached your desired consistency. Note, this may change the taste just slightly so adjust your spices and salt accordingly.