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Butternut Squash and Apple Soup

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
Calories 400 kcal
Author Denisse


  • 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


  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.