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This butternut squash and apple soup blends roasted butternut squash and tart, sweet apples in one comforting bowl. A splash of coconut milk creates a luxuriously smooth texture, while white miso rounds it out with subtle umami depth and sophistication.
about this easy butternut squash and apple soup
Roasting the squash is what builds real flavor here. It concentrates the sweetness and creates that deeper richness you won’t get from stovetop-only versions. The squash caramelizes in the oven, and the apples bring in brightness, giving the soup that sweet-meets-savory balance.
Coconut milk keeps the soup creamy but still light enough for weeknights or holiday meal. The addition of white miso adds an unexpected flavor boost of umami. You might find yourself wondering why this tastes so good and so refined.
Because this recipe is naturally vegetarian, and easily vegan-convertible by swapping butter for oil and using veggie broth, it fits a variety of dietary styles.
Why You’ll Love This Recipe
- Full of fall flavor with minimal ingredients
- Naturally vegetarian and easily made vegan with a couple simple swaps
- Roasting builds depth of flavor
- Easy to make ahead for meal prep or entertaining
- Creamy texture without any dairy
ingredients
Butternut squash. The squash is the backbone of the dish. Roasted until tender, its flesh becomes velvety and naturally sweet.
Apples. The apples bring brightness and a lively contrast to the squash. Use your favorite type whether it’s a granny smith apple or honeycrisp apple.
Butter. Use unsalted butter in this recipe. If you do use salted butter, reduce the amount of salt you add to the recipe for balance. For a vegan version, this can be swapped with oil.
Olive oil. Olive oil brings a clean fat to the roasting process for the apples and squash.
Onion. The sweetness of a yellow onion is our preferred option, but you could also use white onion if that’s what you have on hand.
Garlic. Either finely mince your own garlic or buy a jar of minced garlic from the store!
White miso paste. It brings an umami depth that elevates the soup beyond standard squash versions. Be sure to use white miso paste which has a subtler flavor profile than other types.
Dried herbs. You will need dried thyme and dried tarragon that both pair well with the squash and apples.
Chicken stock. You can substitute with vegetable broth if you are making this recipe vegetarian or vegan.
Coconut milk. Use full fat coconut milk for the added richness.
Salt and pepper. Use your favorite salt and freshly cracked black pepper to season the soup throughout cooking.
Garnish: freshly chopped parsley, apple chips, swirl of coconut cream.
this recipe’s must-haves
You’ll want two good rimmed baking sheets. One for the squash and one for the apples. Roasting each component separately ensures better caramelization and deeper flavor.
A high-powered blender or food processor is a must for that ultra-smooth texture. If your appliance is on the smaller side, work in batches for best results.
Use a small sauté pan for the aromatics. A good chef’s knife and cutting board make prepping the squash and apples safer and easier.
Measuring cups and spoons help keep everything balanced. A rubber spatula makes scraping the roasted squash from the skin simple and efficient.
Have a soup pot or Dutch oven on hand. It’s helpful for reheating the soup and adjusting consistency after blending if needed.
how to make this butternut squash apple soup
Roast
Preheat oven to 400˚F. Place squash cut sides up on a rimmed baking sheet. Add 1 tablespoon of butter to each squash half and season with salt and pepper. Roast for 30 to 35 minutes, or until fork tender. On a separate baking sheet, add the apples with 2 teaspoons of olive oil. Toss to coat and place cut side down. Roast for 10 minutes, flip, and roast for another 10 minutes. Remove and set aside.
Puree
When the squash is cooked, scoop the flesh from the skin and transfer it to a regular blender or food processor. Add roasted apples. Depending on the size of your appliance, work in batches if needed. Blend until smooth and set aside.
Sauté
Heat 1 teaspoon olive oil in a small sauté pan over medium high heat. Add the onion and garlic. Sauté until onion is soft, about 3 to 4 minutes. Stir in the miso paste, thyme, and tarragon. Cook for another minute.
Combine
Transfer to the blender with the squash puree. Add chicken stock, coconut milk, salt, and pepper. Blend until smooth. Adjust seasoning to taste. Serve warm with coconut cream, parsley, and apple chips.
Tips for Success
- Roast everything until deeply golden to build flavor
- Puree the squash and apple in batches if your blender is small. You could also use an immersion blender.
- Add more stock to thin or more coconut milk for a creamier texture
- Don’t skip the miso — it makes the flavor pop!
- Reheat gently to keep the coconut milk from separating
- Want a spicy kick? Add a swirl of chili oil or chili crisp on top
variations
For a vegan butternut squash and apple soup, use oil instead of butter and swap in vegetable broth.
To give the soup a spiced twist, try adding half a teaspoon of curry powder or smoked paprika.
If you want more autumn flavor, replace part of the broth with apple cider (about 1/2 cup).
For an extra creamy finish, stir in a spoonful of coconut cream or heavy cream just before serving.
Looking to add texture? Top the soup with roasted pepitas, crispy sage leaves, or even bacon crumbles.
More dessert recipes: Butternut Squash Goat Cheese Empanadas I Roasted Butternut Squash Soup with Bacon Croutons I Bacon Butternut Squash Risotto I Curried Roasted Butternut Squash Soup
faqs
Can I use frozen butternut squash?
Yes! Just roast or cook it until very soft to bring out the sweetness.
What if I don’t have miso paste?
You can skip it, but it does add a nice savory flavor. A splash of soy sauce is a backup option.
Can I make a double batch?
Yes, this recipe works well as a double batch, especially if you’re using a large soup pot to combine everything after blending. Just be sure to let the hot soup cool slightly before transferring it to storage containers.
how do I thicken the soup?
Simmer it a little longer to reduce the liquid, or blend in more roasted squash if you want a thicker, creamier texture.
can I use different apples?
Yes. Honeycrisp, Gala, or Jonathan apples all work in this soup. Just pick something naturally sweet-tart for the best balance.
can I make this soup ahead of time?
Absolutely! Make it 2 to 3 days ahead and store it in the refrigerator.
Need more cozy soup ideas? Check out my soup and stews recipe page.
what to serve with this butternut squash and apple soup
For sides, The Easiest No Knead Overnight Bread, Sourdough Garlic Toast, or cheesy garlic breadsticks are ideal for dipping and soaking up every bit of the soup.
A fresh salad balances the richness of the soup. Try a crisp Warm Goat Cheese Salad with Strawberries and Arugula or kale salad with apples and nuts.
If you’re serving this as part of a larger meal, it pairs really well with Berbere Roasted Chicken or grilled pork chops. You could also make a fall-inspired sandwich like turkey with brie for something hearty and cozy.
For drinks, a dry Riesling or crisp cider complements the sweet and savory notes in the soup. If you’re making a themed dinner, serve it with a glass of homemade Pumpkin Juice for something festive.
how to store
Store: Leftover soup can be stored in the fridge for up to 4 days.
Reheat: Warm slowly over low to medium heat. Stir occasionally and add broth if it thickens too much.
Freeze: Once fully cooled, divide into portions and freeze in freezer-safe bags or containers. Thaw in the fridge overnight and reheat gently.
more of our favorite cozy soup recipes
For more creamy soup recipes, try this creamy chicken tortilla soup that’s packed with bold flavor and comfort in every spoonful. This tuscan white bean soup is hearty, rustic, and satisfying. And when you need something quick and classic, the instant pot tomato soup delivers rich tomato flavor with minimal effort.
Finally, if you make this easy butternut squash soup recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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butternut squash and apple soup
equipment
- 2 Half sheet baking pan
ingredients
- 1 large butternut squash cut in half and seeded
- 2 apples peeled and halved
- 2 Tbsp butter 3 tsp olive oil
- 1/2 yellow onion chopped
- 3 garlic cloves diced 1 Tbsp white miso paste
- 1 tsp dried thyme
- 1/2 tsp dried tarragon
- 3/4 cup chicken stock
- 1/2 cup coconut milk
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp freshly cracked black pepper plus more to taste
- Garnish: freshly chopped parsley apple chips, swirl of coconut cream
instructions
- Preheat oven to 400˚F. Place squash cut sides up on a rimmed baking sheet.
- Add 1 Tbsp of butter to each squash half and season with salt and pepper. Roast for 30-35 minutes, or until fork tender (if you have a thicker squash it may take a little longer).
- On a separate rimmed baking sheet, add the apples with 2 tsp olive oil. Toss the apples to coat and place cut side down on the baking sheet. Roast for 10 minutes, flip, and roast for another 10 minutes. Remove from oven and set aside until the squash is done baking.
- When the squash is cooked through, scoop the flesh out of the skin and add the roasted squash to a blender or to the bowl of a food processor. Add roasted apples as well. Depending on the size of your appliance, you may need to work in batches. Puree until smooth and set aside.
- Heat 1 tsp olive oil in a small sauté pan over medium-high heat. When hot, add the onion and garlic. Sauté until the onion is soft and tender, approximately 3 to 4 minutes. Stir in miso paste and dried herbs, cooking for another minute to bring out the flavors.
- Remove from heat and add to the bowl of the blender or food processor with the butternut squash puree. Add in the chicken stock, coconut milk, salt, and pepper.
- Puree until the soup is smooth. Season with additional salt and pepper to taste.
- Serve warm with a swirl of coconut cream, freshly chopped parsley, and apple chips on top.
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notes
- Roast the squash and apples for deeper, richer flavor—don’t skip this step.
- White miso adds a subtle umami depth that enhances the sweetness of the squash and apples.
- Coconut milk keeps the soup creamy without dairy.
- For a vegan version, use oil instead of butter and swap chicken stock for vegetable broth.
- If needed, blend in batches and combine everything in a large pot.
- Adjust the consistency by adding more broth for a thinner texture or more coconut milk for creaminess.
- Garnish with coconut cream, chopped parsley, and apple chips for a finished touch.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
