Creamy Roasted Butternut Squash Soup with Apple

It’s officially soup season, aka the time of year when we all pretend we’re cozy people who sip hot soups while reading novels instead of eating dinner over the sink. This easy butternut squash soup recipe is my go-to for the winter months and fall soup cravings because it tastes like you simmered it all day… but the hardest part is letting the oven do its job.

We roast the flesh of the squash on a sheet pan with a tart Granny Smith apple, blend everything in a high-powered blender, then warm it in a large pot on medium heat with vegetable broth and coconut milk for that dreamy creamy texture and silky texture. No stress, no drama, no hot liquids flying around your kitchen.

Why This Is One of My Favorite Soups

• Best butternut squash soup flavor without extra work. Roasting on a baking tray or sheet pan caramelizes the squash mixture so you get a really rich flavor.

• Creamy soup without heavy cream. Coconut milk gives a creamy texture that’s 100% vegan soup vibes, no heavy cream or sour cream needed.

• Apple makes it pop. The Granny Smith keeps it from tasting flat or sweet like baby food.

• Holiday-friendly. This is a winter soup recipe that reheats beautifully, so you can make a double batch and bring it with a loaf of bread.

• Purée safely. We blend with cool liquid first, so you’re not blending hot liquids at the blender’s maximum fill line like a villain.

Main Ingredients

• Winter squash: You’re using butternut; pre-cut is perfect for a first-time soup maker.

• Apple: Granny Smith adds brightness.

• Olive oil: Helps with roasting and flavor.

• Vegetable broth: Aka veggie broth or vegetable stock, just use what you have. Water + vegetable bullion also work great here.

• Coconut milk: Makes for a super creamy soup finish.

• Black pepper + salt: Don’t be shy.

Tools You Can Use (Different Ways)

• High-powered blender. If you don’t have one, no problem. Because our vegetables are roasted until soft, this soup will blend up easily using a regular stand blender, countertop blender, standing blender, or a regular blender!

• Immersion blender. Perfect if you prefer blending in the pot and saving yourself some time from having to clean a blender. Good to know: Immersion blenders are also called stick blenders.

• Food processor. Also works, just blend in batches for best results.

• Potato masher. For a more rustic version, that’s still delicious.

• Large soup pot + large slotted spoon. Helpful for transferring + stirring

Step-by-Step

1. Roast the squash + apple

1. Preheat oven to 400°F.

2. On a sheet pan / baking tray, toss:

   • 3 lb cubed butternut squash

   • 1 chopped Granny Smith apple

   • 1 onion (wedges)
     with olive oil, salt, and black pepper.

3. Roast 30–35 minutes, tossing once, until caramelized and super tender.

Tip: Spread everything in a single layer and let the squash roast cut side down where possible for best browning.

2. Blend safely (cool liquid first)

1. Let roasted veg cool 5–10 minutes to near room temperature (still hot, just not lava).

2. Add coconut milk + 2 cups cool vegetable broth / veggie broth to your high-powered blender.

3. Scrape in the roasted squash mixture (plus browned bits).

4. Blend until ultra smooth.

   • Crack the blender lid / blender lid vent so steam escapes.

3. Warm + thin to perfect texture

1. Pour into a large soup pot.

2. Warm on medium heat 5–10 minutes.

3. Thin with another ½–1½ cups broth until creamy but ladleable (middle texture: not puréeed vegetable soup thick, not watery tomato soup thin).

4. Finish flavor

• Add maple syrup (1–2 tsp) only if your squash isn’t sweet.

• Add a pinch of salt and more black pepper.

• Optional: a pinch of cayenne pepper for heat.

Flavor Add-Ons (Optional, but good)

• Fresh thyme / thyme sprigs / fresh herbs on the roasting pan

• Bay leaf simmering in the pot (remove before serving)

• Pinch of nutmeg / ground cinnamon for warmth

• Curry powder for a subtle spiced version

• A tiny pinch cayenne pepper if you like heat

Variations

• Extra cozy: roast a head of garlic (cut side down, wrapped in foil), then squeeze in when blending.

• Mexican twist: add cumin + chili powder, top with pepitas and cilantro.

• Curry version: stir in curry powder or red curry paste before warming.

• Red peppers: roast a red pepper on the pan with the squash for smoky sweetness.

• Main dish mode: serve with chickpeas or white beans stirred in.

What to Serve With It

• Crusty bread / sourdough bread / loaf of bread (obviously)

• Grilled cheese sandwich if you want peak comfort

• Simple salad to balance the richness

• Toppings: pumpkin seeds / pumpkin seeds, coconut drizzle, fresh herbs

FAQs

Can I use an immersion blender instead?
Yes. Add coconut milk in the pot, then blend with an immersion blender / stick blender / stick blender. Just be careful with hot liquids and keep the blender submerged.

Can I make this in an Instant Pot?
You can, but it’s not easier than roasting. If you do: sauté onion/garlic on medium-high heat, add squash + apple + vegetable broth, pressure cook 8 min, quick release, then blend and add coconut milk.

Do I need heavy cream?
Nope. This is vegan soup, and the coconut milk already gives that creamy soup feel.

What if I only have chicken stock?
Use it if you’re not keeping it vegan. Same amount as veggie broth.

Is it too sweet?
Not with Granny Smith + acid at the end. If it tastes sweet, add salt + a splash of vinegar/lemon.

Storage + Make Ahead

• Store in an airtight container in the fridge 4–5 days.

• Soup thickens overnight — add a splash of broth when reheating.

• Freezes well up to 3 months.

• Great for a double batch for holiday hosts.

Notes

• First time making butternut soup? Pre-cut squash makes this ultra easy.

• Safety: Don’t fill your blender past the maximum fill line with hot soup - it can burn you! We avoid that by blending with cool liquid first.

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Soup, Appetizer, Main

American, Fall, Holiday

Yield: 6-8

Author: Corey Taylor

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Creamy Roasted Butternut Squash Soup with Apple

This easy roasted butternut squash soup with Granny Smith apple and coconut milk is silky, cozy, and holiday-worthy. Roasting deepens the flavor, the apple adds gentle brightness, and blending before heating keeps it safe and foolproof—perfect for make-ahead dinners and entertaining.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Cook modePrevent screen from turning off

Ingredients

• 3 lb (1.36 kg) butternut squash, cut into 1-inch cubes
• 1 large Granny Smith apple, cored and chopped (no need to peel)
• 1 medium yellow onion, cut into thick wedges
• 2 Tbsp olive oil or avocado oil
• 1 to 1½ tsp kosher salt, plus more to taste
• Black pepper, to taste
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 3 to 3½ cups (720–840 ml) vegetable broth or water, divided (2 cups for blending + 1 to 1½ cups to thin in the pot)
• ½ to 1 tsp ground ginger or 2 tsp freshly grated ginger (optional)
• Pinch nutmeg or cinnamon (optional, tiny pinch)
• 1 to 2 tsp apple cider vinegar or lemon juice, to finish
• Optional toppings: extra coconut milk, toasted pumpkin seeds/pepitas, chili flakes, chopped herbs.

Instructions

1. Preheat oven to 400°F (205°C).
2. On a large sheet pan, toss the butternut squash, apple, and onion with oil, salt, and pepper. Spread in a single layer.
3. Roast for 30–35 minutes, tossing once halfway through, until squash is very soft and edges are caramelized.
4. Let the roasted vegetables cool on the pan for 5–10 minutes so they’re hot but not blazing.
5. Add coconut milk and 2 cups of cool/room-temp broth to a high-speed blender.
6. Scrape all roasted squash, apple, onion, and any browned bits/juices into the blender. Blend on low then high until completely smooth. If needed, add a splash more broth to get things moving.
7. Pour blended soup into a large pot. Stir in ginger and nutmeg/cinnamon if using.
8. Warm over medium heat until gently hot and simmering, 5–10 minutes.
9. Thin to a medium, velvety texture with remaining broth (up to 1–1½ cups).
10. Turn off heat. Stir in apple cider vinegar or lemon juice. Taste and adjust salt and pepper.
11. Serve warm with desired toppings.

Notes

Make-ahead friendly: Soup thickens in the fridge. Reheat gently and whisk in broth or water to loosen.

Texture control: For a “holiday-perfect” medium thickness, start with 3 cups total broth and add more only as needed.

Flavor balance tip: If it tastes a little sweet or flat, add more salt and a tiny extra splash of vinegar/lemon. Acid wakes everything up.

Storage: Keeps 4–5 days in the fridge. Freezes well up to 3 months. Thaw overnight and reblend/whisk if separated.

Blender safety: Always add cool liquid first and vent the lid slightly so steam can escape.

Nutrition Facts

Calories

385

Fat

22 g

Carbs

37 g

Fiber

6 g

Protein

17 g

Cholesterol

38 mg

Net carbs

31 g

Sat. Fat

14 g

Sodium

1192 mg

Sugar

11 g

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

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