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vegan butternut squash soup

Creamy Butternut Squash Apple Soup

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 4-6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American


Honeycrisp apple, Jonathan, MacIntosh, or Granny Smith apples all work here.


  • 1 tablespoons butter or olive oil
  • 6 cups chopped butternut squash (about 1 medium)
  • 1/2 cup chopped onion (about 1 medium)
  • 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


  1. 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.
  2. Add the broth and bring to a simmer. Simmer for 20-25 minutes or until the vegetables are soft.
  3. 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.


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.

Keywords: butternut squash soup

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