Butternut Squash and Apple Soup with Ginger and Turmeric

This silky smooth Butternut Squash and Apple Soup with Ginger and Turmeric is made with nourishing plant-based ingredients. 

This post was originally published on 12/5/12 and was last updated on 11/12/18.
overhead shot of a bowl of Butternut Squash and Apple Soup sprinkled with pepitas

We have had quite a bit of rain here in Santa Barbara recently, and let me tell you, there is nothing like being stuck indoors for days on end to provide the opportunity for ample kitchen inspiration.

side view of two bowls of Butternut Squash and Apple Soup

One of the best things to come out of my comfort food cooking frenzy is this wonderful Butternut Squash and Apple Soup.

Why this Butternut Squash and Apple Soup is the perfect soup for cold fall and winter nights: 

This easy vegan butternut squash soup recipe is perfect for fall and winter! It uses very simple ingredients but looks so elegant once topped with pumpkin seeds, and a swirl of warmed coconut yogurt.

The addition of apples adds an additional welcome touch of sweetness when partnered with butternut squash. A splash of apple cider vinegar balances out the sweetness with a subtle streak of acidity.

overhead shot of two bowls of Butternut Squash and Apple Soup sprinkled with pepitas

Ginger and turmeric are amazing spices that not only add a warming quality to this Butternut Squash and Apple Soup but also provide immune boosting and anti-inflammatory benefits.

Therefore, this health-boosting vegan squash soup ideal to make throughout the colder months, when people tend to be more susceptible to illness.

Vegan Butternut Squash and Apple Soup being ladled into a soup bowl

This Butternut Squash and Apple Soup is silky smooth and begs for interesting toppings to liven things up.

I went for a swirl of creaminess in the form of plain coconut yogurt to keep things vegan. Crunchy pepitas and purple basil straight from my mom’s garden make for a lovely presentation.

Chef’s Tips for the perfect Butternut Squash and Apple Soup: 

  • Gala, Fuji or Honeycrisp apples work best in this recipe.
  • For an extra smooth soup,  add it to a high-speed blender, like a Vitamix, and blend until silky.
  • If your soup is too thick add 1/4 cup of vegetable broth or water at a time until the desired consistency is attained.
  • Decorate your soup with a swirl of coconut yogurt, cashew cream, or a dollop of unsweetened coconut cream. Sprinkle with your favorite fresh herbs and seeds.
  • To make this soup recipe even faster, roast the butternut squash ahead of time, and store it in the fridge until ready to make the soup.

Variations on this Vegan Butternut Squash Soup recipe: 

  • This recipe would work beautifully with pears instead of apples. Use 1 big pear or 2 small ones.
  • You can swap butternut squash for kabocha squash. Add some more liquid, if your squash is very starchy.
  • Candied pecans or walnuts, or savory homemade granola would also make for great soup toppings.

overhead shot of two bowls of Vegan Butternut Squash and Apple Soup on a rustic table

FAQ: 

Can I make this Butternut Squash and Apple Soup in an Instant Pot? 

Yes, of course you can. Simply fry the onions, celery, and carrots on the “saute” setting for about 5 minutes. Add the rest of the ingredients and turn off the saute mode.

Put the lid on, making sure that the pressure valve is secured in the “Sealing” position. Now, select the “Pressure Cook” mode. Adjust the time, with the “- / +” to 10 minutes and let simmer.

If the soup is too thing after pressure cooking, return it to the saute mode to let some of the liquid evaporate.

Transfer soup to a blender and puree.

How long does this Butternut Squash Soup keep in the fridge? 

You can make this soup ahead and refrigerate in an airtight container for several days – up to 5 max.

If the soup thickens while sitting in the fridge, simply thin it out by adding a little more stock, if needed. Remember to re-heat it first, then add stock, if still necessary.

Alternatively, you can freeze it for about 2 months.

To freeze butternut squash soup, pour cooled soup into plastic containers, close the lid and let the soup freeze. Then, take the blocks of frozen soup out of the container and vacuum seal them in plastic.

For more soup recipes, make sure to check out my Artichoke Soup with Parsnip Chips, my Loaded Baked Potato Cauliflower Soup, or my Romanesco Soup with Za’atar Granola.

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter and Pinterest. If you make this Butternut Squash and Apple Soup with Ginger and Turmeric, don’t forget to share it using the hashtag #LePetitEats!

Butternut Squash and Apple Soup with Ginger and Turmeric

This silky smooth Butternut Squash and Apple Soup with Ginger and Turmeric is made with nourishing plant-based ingredients. 

Course Appetizer, Main Course
Cuisine American, Vegan
Keyword butternut squash soup with ginger and turmeric, squash and apple soup, vegan butternut squash soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Denisse

Ingredients

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 3 stalks celery chopped
  • 1 carrot chopped
  • 1 apple peeled and diced, plus more for garnish
  • 1 pound butternut squash peeled, seeded and cut into 1 inch cubes
  • 1 teaspoon sea salt
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon turmeric
  • 3 cups vegetable broth
  • 1 bay leaf
  • 2 tablespoons apple cider vinegar

Instructions

  1. Add olive oil to a large, heavy-bottomed pot over medium heat. Add onions, celery, and carrot and cook, stirring, until onions are translucent, about 5 minutes.
  2. Add apple, squash, salt, ginger, and turmeric and cook for another 2-3 minutes. Add broth, bay leaf, and apple cider vinegar to the pot and bring to a boil. Lower heat, cover and simmer until squash is tender, about 20 minutes.
  3. Remove from heat and discard bay leaf. Puree ingredients in an immersion blender until soup reaches a smooth consistency. You can also add soup to a blender. If soup is too thick add 1/4 cup of broth or water at a time until desired consistency is attained. Taste and season again if necessary.

Recipe Notes

  • Gala, Fuji or Honeycrisp apples work best in this recipe.
  • For an extra smooth soup,  add it to a high-speed blender, like a Vitamix, and blend until silky.
  • If your soup is too thick add 1/4 cup of vegetable broth or water at a time until the desired consistency is attained.
  • Decorate your soup with a swirl of coconut yogurt, cashew cream, or a dollop of unsweetened coconut cream. Sprinkle with your favorite fresh herbs and seeds.
  • To make this soup recipe even faster, roast the butternut squash ahead of time, and store it in the fridge until ready to make the soup. 

Vegan Butternut Squash and Apple Soup with Turmeric and Ginger - an easy healthy vegan soup recipe for fall and winter days #vegansouprecipes, #squashsoup

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