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

Butternut 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:

  • Butter or olive oil
  • Butternut squash: You can cut the squash yourself or start with pre-cut butternut squash from the store.
  • Onion: You’ll use about 1 medium onion of any color, skin discarded.
  • Celery: This adds subtle flavor to the soup.
  • Apple: I typically use a baking-type of apple like Granny Smith, Pink Lady, or Golden Delicious.
  • Reduced-sodium vegetable or chicken broth
  • White cannellini beans: Rinsed and drained in a colander.

TIP: To make this vegetarian, use vegetable broth.

Step-by-Step Instructions

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

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

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.

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

How to Store

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.

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.

Related Recipes


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 4 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!

This post was first published October 2018.

Related Posts

Related Products

Share it with the world

Pin

Filed Under

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    We have made this several times and the adults enjoy it just as much as the kids. One hack to make this even easier: I just dump in a 14oz can of butternut squash along with the beans. I’ve also used canned pumpkin and that works well too. Tasty, easy, healthy recipe—the elusive trifecta!