Butternut Squash Apple Soup

5 from 3 votes

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Everyone needs nourishing, warming soups especially at the start of fall and the colder months to come. With the addition of turmeric, this butternut squash apple soup does this and more. You will love its vibrant orange color and more importantly, it is full of flavor and is so simple to make in about 30-35 minutes.

Three bowls of butternut squash apple soup.

Why You Need This Recipe

It’s butternut squash soup but better. The addition of apple gives the soup a hint of sweetness that balances the mixture of turmeric, cumin and red pepper flakes.

The soup turns out creamy without using cream or coconut milk. By thoroughly simmering the squash and apples, they easily blend into a silky rich pureed soup that’s vegan and gluten-free.

It is so easy to make and to freeze. Pureed veggie soups freeze like a dream. What you can do is save at least 1 bowl to freeze. Then if you are making 1 or 2 batches of different soups during the week, you will end up with a nice rotation of leftovers to have on hand.

This soup is fall in a bowl. No shade to the pumpkin spice latte fans out there, but for those of us who want a savory way to celebrate the season, butternut squash soup is it.

The Ingredients

Ingredients including butternut squash, apple, spices, vegetable broth, onions and olive oil.

This is what you need:

  • Butternut squash: A good butternut squash should feel heavy for its size. The skin should be smooth, and the squash should be firm and not have any soft spots.
  • Apple: Use an apple that is more sweet than tart such as Honeycrisp, Gala or Fuji. Avoid a Granny Smith apple.
  • Onions: Sautéing chopped white onions at the beginning of the recipe acts as the base for the rest of the ingredients.
  • Dried spices: The soup has a mix of turmeric, cumin, red pepper flakes, salt and pepper. Both turmeric and cumin have earthy, pungent flavor. And turmeric helps enhance the color of the butternut squash. Red pepper flakes give the soup subtle spice.
  • Garlic: With just 1 minced clove, the soup doesn’t turn out overly garlicky, but it is important with the layering of aromatics and spices.
  • Olive oil: Sauté the onions, garlic and spices in extra-virgin olive oil for the best taste.
  • Vegetable broth: Use low-sodium vegetable broth. Then you can best control the seasonings. If you don’t mind if the soup is not vegan, you can substitute with chicken broth.
  • Yogurt is a garnish for the soup. I like Greek yogurt. Make sure to use plant-based yogurt if you want the recipe to be vegan.
  • Parsley: Sprinkle on fresh herbs like parsley or even cilantro to finish.

How To Make Butternut Squash Apple Soup

1. Heat the olive oil in a large pot or dutch oven over medium heat.

2. Sauté the chopped onions until they begin to soften.

Heat the olive oil in large pot. Then saute the onions until they soften.

3. Stir in the minced garlic, turmeric, cumin, red pepper flakes, salt and pepper. Give it a minute and the onions will be very fragrant.

4. Add the butternut squash, apples and vegetable broth.

Stir in the minced garlic, turmeric, cumin, red pepper flakes, salt and pepper into the onions. Add the butternut squash, apples and vegetable broth to the onions.

5. Bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, so the squash and apples are soft and fork-tender.

6. Puree the soup. You can do this right in a pot with an immersion blender. Or carefully transfer it in batches to a blender to puree.

Divide the soup into bowls. Top with a dollop or swirl of yogurt and chopped parsley.

Bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, so the squash and apples are soft and tender. Puree the soup using an immersion blender in the pot.


If you are looking for a soup recipe for Thanksgiving, this butternut squash soup is a great option for a starter to the big meal. I always like pulling in a few less traditional flavors and seasonings to keep things interesting.

On a more normal day, I pair this soup with a salad like this Autumn Chopped Salad, Kale Sweet Potato Salad, Brussels Sprout Apple Salad or a basic Arugula Salad with Lemon Vinaigrette.

You can also serve a big bowl of this soup with a hunk of crusty bread for dipping or a classic grilled cheese sandwich.


You can store leftover soup in the refrigerator in an airtight container up to 4 days. To keep the soup longer, up to 1 month, freeze it. Let it cool to room temperature, and then portion it out into individual serving sizes before putting it in the freezer.

To reheat frozen soup, let it thaw in the fridge, and then warm it on the stove or in the microwave.

Butternut squash apple soup in a bowl.

More Soup Recipes

Hearty Vegetable Soup
Chickpea Soup
Roasted Tomato Soup
Spicy Chipotle Butternut Squash Soup
Cauliflower White Bean Tahini Soup
Tomato Carrot Lentil Soup

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Turmeric Butternut Squash Apple Soup

5 from 3 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4
Seasoned with a blend of turmeric and cumin, this butternut squash apple soup is the cure for all that ails you in the fall and winter months.


  • 1 tablespoon olive oil
  • 1 white onion roughly chopped
  • 1 garlic clove minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • Pinch of red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper plus more for serving
  • 1 butternut squash about 3 pounds, peeled and diced
  • 1 apple peeled, cored and diced
  • 4 cups low-sodium vegetable broth
  • Yogurt and chopped parsley for serving


  • Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften.
  • Stir in the garlic, turmeric, cumin, red pepper flakes, salt and pepper and continue cooking for 1 minute, so the onions are fragrant.
  • Add the butternut squash, apples and vegetable broth. Bring the soup to a boil, reduce heat and simmer for 15-20 minutes until the squash and apples are soft.
  • Use an immersion blender to puree the soup in the pot or carefully transfer it in batches to a blender to puree.
  • Divide into bowls. Add a swirl of yogurt and sprinkle with chopped parsley and black pepper before serving.


To keep the soup vegan, use a plant-based yogurt for garnish.
Store the soup in the refrigerator up to 4 days in an airtight container. To store it longer, you can keep it in the freezer up to 1 month.
Instead of chopped parsley, you can top the soup with cilantro and/or pumpkin seeds.


Calories: 238kcal | Carbohydrates: 52g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 597mg | Potassium: 1310mg | Fiber: 10g | Sugar: 14g | Vitamin A: 36192IU | Vitamin C: 76mg | Calcium: 178mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Originally published November 2, 2020. Updated: October 24, 2022.

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    I love finding ways to add/use turmeric. Love, love soups & stews.
    (when I discover a new recipe source, I go first to the Soups & Stews to get an idea if I might like the recipes)
    This one is just in time for seasons changing!

    On a different note…when I PIN a recipe from your blog there is no identifying title, just the pic. Which frustrates me. Is there a way to change this?
    I’ve PINed several of your recipes since discovering your blog. 🙂