Dairy-free butternut squash soup with apple comes together in one pot and it filled with delicious flavor and nutrition in every bite! Made with butternut squash, apple and warm and anti-inflammatory spices like cinnamon, turmeric and fresh ginger.
ingredients needed for dairy-free butternut squash soup
Here’s everything you’ll need to make this nutritious and delicious soup! This butternut squash soup is gluten free, dairy free and paleo friendly.
- fresh butternut squash (medium to large in size)
- low-sodium vegetable broth
- unsweetened oat milk
- olive oil
- white onion
- fresh garlic
- fresh ginger
- cinnamon
- turmeric
- crushed red pepper flakes
- salt and pepper
Equipment / utensils:
- vegetable peeler
- knife
- soup pot
- wooden spoon
- immersion blender or regular blender
how to make butternut squash soup with apple
This butternut squash recipe comes together in one pot and and doesn’t take that long to make! Win, win. Once all of the ingredients have sautéed together you will use an immersion blender to get it nice and creamy.
No immersion blender? Don’t worry! You can transfer the soup (one cup at a time) to a blender to get it nice and smooth. Then transfer it back into your pot or portion out, top and enjoy!
can you freeze butternut squash soup?
Yes, you can definitely freeze this soup to enjoy later. One way to freeze it is by portioning it out so that you can easily pull one out of the freezer to enjoy anytime!
do you need to peel butternut squash before roasting or using for this soup?
Yes, in pretty much all cases when roasting or cooking butternut squash you will need to peel it. I find that cutting off the tip and using a regular vegetable peeler to peel back the skin before cubing works the best.
what to serve with butternut squash soup
My personal favorite thing to serve with butternut squash soup is a panini sandwich! May I recommend a combination of turkey, cheese, greens, and avocado on sourdough? It’s seriously the best sandwich combination ever and I love dipping bites into the soup for a delicious and cozy lunch on a snowy day like today!
butternut squash soup toppings
There are so many things you can top this soup with for extra flavor and a nice crunch! Here are a few of my favorites.
- roasted chickpeas
- kale chips
- parmesan crisps
- shaved parmesan cheese
- microgreens
- plain yogurt (I like siggi’s brand)
- extra pepper and red pepper flakes
- fresh sage
And if you’re a pumpkin fan like me, be sure to check out this creamy vegan pumpkin soup — it’s my favorite to eat all fall long!
Dairy-Free Butternut Squash Soup with Apple
Ingredients
- 1 tbsp. olive oil
- 1 white onion roughly chopped
- 2 cloves garlic minced
- 1 medium-large butternut squash about 3 pounds, peeled and cubed
- 1 apple peeled, and diced
- 1 tsp. turmeric
- 1 tsp. freshly grated ginger
- 1/2 tsp. cinnamon
- Pinch of red pepper flakes more if you want it spicer
- 1 tsp. salt
- 1/2 tsp. black pepper plus more for serving
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened oat milk
Instructions
- Add olive oil to a soup pot over medium heat.
- Add chopped, onion and garlic and sauté until fragrant.
- Next add the cubed butternut squash, apple, turmeric, ginger, cinnamon, red pepper, black pepper and salt. Stir together using a wooden spoon and sauté together until the butternut squash is tender (about 5-8 minutes).
- Add in the vegetable broth, and oat milk. Stir together and let simmer on low heat for a couple more minutes.
- Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer soup to a blender (1 cup at a time) and blend until smooth and creamy. Transfer to a separate bowl and continue with remaining soup.
- Once the soup is smooth and creamy portion in to bowls and top with crunchy chickpeas, microgreens, more red pepper flakes, and fresh sage if desired. Enjoy!
more soup recipes you’re sure to love
- creamy vegan pumpkin soup {GF & DF}
- chicken lemon rice soup with butternut squash
- no bean pumpkin turkey chili {GF & DF; paleo friendly}
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