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
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!)
Easy Butternut Squash Apple Soup
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.
Vegan Butternut Squash Apple Soup
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!
How to Make Butternut Squash Apple Soup Step-by-Step
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). And 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.
I’d love to hear your feedback on this recipe so please comment below!Print
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
- 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.
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.