We love to eat winter squash in all sorts of ways, but one of our favorites is in this Butternut Squash and Apple Soup. It’s velvety in texture, naturally sweet, and so comforting—and is totally dairy-free and vegan.

butternut squash apple soup in pink bowlsButternut Squash Apple Soup

As soon as the temps drop, this creamy and healthy soup is a go-to. It comes together really easily and it has mild flavors that appeal to kids and adults alike. The leftovers heat up beautifully, and it’s a great way to use up apples should you go apple picking!

(You know I see all of your cute pics on Instagram!)

All of the ingredients in this Butternut Squash Soup go into one pot and are simmered until soft. Then you simply need to blend it up to make it creamy. It’s so super easy and no fancy or unusual ingredients are required.

This soup is creamy without the need to add dairy. I like to add white beans to many of my vegetarian soups for fiber, protein, and creaminess.

And you can’t taste the beans, so the kids will never notice the added nutrition!

Ingredients You Need

To make this recipe you need:

TIP: To make this vegetarian, use vegetable broth.

how to make butternut squash apple soup step-by-step

Step-by-Step Instructions

Here’s a look at the simple process involved in making this recipe.

  1. Chop the vegetables. (photo 1)
  2. Add to a large pot. (photo 2)
  3. Cook until everything is nice and soft. (photo 3)
  4. Puree until smooth with an immersion or regular blender. (photo 4)

TIP: You can swirl in some plain yogurt, sour cream, or goat cheese if you’d like.

vegan butternut squash soup in three bowls with toast sticks

Creamy Butternut Squash Apple Soup

The texture of this soup tends to be a hit with babies and younger toddlers. It’s seriously comforting, but you don’t have to worry about too much salt or cream or cheese weighing it down.

Can I make this soup ahead of time?

Yes, this soup is a great make-ahead option. You can make it and let it cool, then store it in the fridge in an airtight container for 3-5 days. Then simply reheat for the family or in portions as needed. Or, freeze it for up to 3 months and thaw overnight in the fridge or on the defrost setting in the microwave.

What’s the best way to serve soup to kids?

I like to offer small servings so as to not overwhelm (and to reduce the likelihood of a big spill). I also like to offer things that the kids can dip into the soup alongside. We like toast sticks, crackers, and muffins for dipping! Or, serve it alongside grilled cheese or a cheese quesadilla for a simple toddler dinner.

TIP: You can also try using a little of this soup as a sauce for rice, couscous, or pasta.

Best Tips for Success

  • Store this soup in the fridge in an airtight container for 3-5 days. Then simply reheat for the family or in portions as needed. Or, freeze it for up to 3 months and thaw overnight in the fridge or on the defrost setting in the microwave.
  • Puree the soup with an immersion blender right in the pot, or let cool slightly and puree in a regular blender.
  • To serve soup to a toddler who’s not so into it, start with a very small serving and offer bread or crackers for dipping.
  • You can serve this soup in a reusable pouch or give them permission to drink it right out of a little cup or mug.
  • Try using a little of this soup as a sauce for rice, couscous, or pasta.
  • You may also like Broccoli Cheese Soup, Easy Lentil Soup, Slow Cooker Black Bean Soup, and Alphabet Soup.

I’d love to hear your feedback on this recipe so please comment below!

vegan butternut squash soup

Creamy Butternut Squash Apple Soup

Honeycrisp apple, Jonathan, MacIntosh, or Granny Smith apples all work here.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine American
Course Soup
Calories 318kcal
Servings 4 -6

Ingredients

  • 1 tablespoons butter or olive oil
  • 6 cups chopped butternut squash (about 1 medium)
  • 1/2 cup chopped onion (about 1 medium, skin discarded)
  • 1 cup chopped celery
  • 1 medium apple (chopped)
  • 1/2 teaspoon salt
  • 1 quart reduced-sodium vegetable or chicken broth
  • 1 14.5- ounce can white cannellini beans (rinsed and drained)

Instructions

  • Warm the butter or olive oil in a medium pot over medium heat.
  • Add the squash, onion, celery, apple, salt, and pepper and stir to combine. Cook for about 10 minutes, or until just starting to soften, stirring occasionally.
  • Add the broth and bring to a simmer. Simmer for 20-25 minutes or until the vegetables are soft.
  • Add the beans and puree until very smooth with either an immersion blender or a regular blender. Season to taste with salt and serve warm.

Notes

  • To store: Let cool completely and store in the fridge for up to 5 days or in a zip top freezer bag, flattened, in the freezer for up to 3 months.
  • Puree the soup with an immersion blender right in the pot, or let cool slightly and puree in a regular blender.
  • To serve soup to a toddler who's not so into it, start with a very small serving and offer bread or crackers for dipping.
  • You can serve this soup in a reusable pouch or give them permission to drink it right out of a little cup or mug.
  • Try using a little of this soup as a sauce for rice, couscous, or pasta.

Nutrition

Calories: 318kcal, Carbohydrates: 60g, Protein: 15g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 8mg, Sodium: 422mg, Potassium: 1586mg, Fiber: 11g, Sugar: 11g, Vitamin A: 22549IU, Vitamin C: 48mg, Calcium: 209mg, Iron: 5mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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