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Bowl of butternut squash apple soup with a yogurt swirl.

Turmeric Butternut Squash Apple Soup

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 21-26 minutes
  • Total Time: 31-36 minutes
  • Yield: Serves 4
  • Category: Soup
  • Method: Simmering
  • Cuisine: American
  • Diet: Vegan


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


  1. Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté for 5 minutes until they start to soften.
  2. Stir in the garlic, turmeric, cumin, red pepper flakes, salt and pepper and continue cooking for 1 minute, so the onions are fragrant.
  3. 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.
  4. Use an immersion blender to puree the soup in the pot or carefully transfer it in batches to a blender to puree.
  5. 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.

Keywords: butternut squash soup with apple, vegan butternut squash soup