Butternut Squash Apple Soup Recipe (Vegan, Whole30, Paleo)
This Butternut Squash Apple Soup recipe is vegan, Whole30-compliant, paleo, and gluten-free! A healthy and easy-to-make soup that is a fall and winter favorite.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Appetizer, Main
Cuisine: American
Keyword: Butternut Squash Apple Soup, Butternut Squash Soup
In a large pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook for 4-5 minutes or until softened.
Add the butternut squash, apple, and broth. Bring mixture to a boil over high heat.
Reduce heat to low. Simmer for about 30 minutes until the squash and carrots have softened.
Remove from heat. Use an immersion blender to purée the soup, or purée the soup in batches in a traditional blender.
Stir in cinnamon, nutmeg, and cayenne. Season with salt and pepper to taste.
Serve warm, garnished with roasted butternut squash seeds, if using.
Notes
To store, let any leftover soup cool to room temperature before transferring it to an air-tight storage container. The soup may be stored in the fridge for up to 5 days. Alternatively, the soup can be stored in the freezer for up to 3 months.