Roasted Butternut Squash and Apple Soup (Gluten Free)
Looking for a cozy roasted butternut squash and apple soup recipe? This creamy, velvety soup combines roasted butternut squash, sweet apples, onions and garlic with warm fall spices and coconut milk for a rich, comforting flavour in every spoonful. Naturally gluten-free, it’s an easy blended soup that’s perfect for chilly evenings, meal prepping ahead of time and holiday gatherings.
Why You’ll Love Roasted Butternut Squash and Apple Soup
- Deep roasted flavour – Roasting the butternut squash and apples before blending brings out their natural sweetness and adds more depth than simply simmering them.
- Creamy – Full-fat coconut milk gives this soup a rich, silky texture.
- Easy to make – The squash and apples roast on one baking sheet while the remaining vegetables cook in a pot, so there’s no complicated prep.
- Naturally gluten-free – Every ingredient in this soup is naturally gluten-free, making it an easy option for a gluten-free fall meal.
- Naturally thickened – This blended soup doesn’t require any thickeners, just a good blender.
- Perfect for fall and winter – The combination of roasted squash, apples, cinnamon and sage makes this a cozy soup for weeknight dinners, Thanksgiving and holiday meals.
It’s finally soup season, and this Roasted Butternut Squash and Apple Soup is always one of my go-to favourites! In fact, my affection for it goes way back. Years ago, my husband made me the most delicious bowl of butternut squash soup — and I’ve been hooked ever since.
The soup is creamy, cozy and full of fall flavour. Roasting the butternut squash and apples brings out their natural sweetness before they’re blended with onion, garlic, warm spices and coconut milk for a smooth, velvety soup.
It’s an easy gluten-free butternut squash soup that’s ready in under an hour and makes a delicious lunch, light dinner or appetizer for a fall or holiday meal. We love to have it alongside a crispy grilled cheese sandwich; it’s mouthwateringly delicious! Serve it with a dollop of Greek yogurt and crispy sage leaves for an extra layer of flavour.
What You’ll Need to make Gluten Free Butternut Squash Soup
Ingredients & Substitutions
- Butternut squash – You’ll need about 7 cups of peeled, cubed squash, which is roughly 1 large butternut squash.
- Apples – Honeycrisp and Gala are great choices for a sweeter soup. For a more tart flavour, use Granny Smith. You can use almost any apple you have on hand.
- Onion, celery and garlic – These build the savoury base of the soup and balance the sweetness of the squash and apples.
- Coconut milk – Full-fat coconut milk makes the soup creamy and silky without adding more dairy. If you prefer dairy, you can substitute heavy cream or whipping cream.
- Vegetable broth – Use vegetable broth for a vegetarian soup, or chicken broth if preferred.
- Cinnamon and sage – These warm spices complement the roasted squash and apples without overpowering them. You will need ground cinnamon and sage.
How to Make Roasted Butternut Squash Soup
Step 1: Roast the squash and apples.
Preheat the oven to 375F and line a baking sheet with parchment paper. Add the chopped squash and apples to a large mixing bowl and toss with the melted butter, 1 teaspoon salt and 1/2 tsp black pepper. Spread out evenly on the prepared sheet pan and roast in the oven for 30 minutes. (Image shows before roasting).
Step 2: Cook the vegetables.
Heat a heavy-bottomed pot over medium heat and add 2 tablespoons olive oil. Add the chopped onion and celery and cook, stirring frequently until softened. Add the garlic and cook another minute. Then, add the cinnamon, ground sage, salt and pepper and cook for one more minute.
Step 3: Add the broth and coconut milk.
Once the vegetables have softened, add the broth and coconut milk to the pot. Also, add the roasted squash and apples. Stir to combine.
Step 4: Blend the soup.
Using a hand blender, blend the soup until it is completely smooth with no remaining chunks of vegetables. If you don’t have a hand blender, you can also use a regular blender by transferring the soup mixture to the blender and blending in batches if needed. Taste and season with salt if needed. Enjoy warm with fresh bread!
How to make Crispy Sage Leaves
If you’ve never made fried sage before it is incredibly easy to do. Simply, add a knob of butter to a small stainless steel fry pan and add in the sage leaves. Let the butter start to bubble and fry them on medium heat for about 45-60 seconds. Then, remove them to a paper towel-lined plate. They will crisp up more as they cool.
What to Serve with Butternut Squash Soup
This roasted butternut squash and apple soup makes a light lunch or dinner on its own, but it’s also delicious served with:
- Gluten-free crusty bread, for dipping
- A simple green salad with olive oil and vinegar
- A cheesy grilled cheese sandwich (my personal favourite pairing)
Or, for entertaining or a holiday meal, serve in small bowls as a starter before the main course.
FAQ:
Yes. Almost any apple will work in this butternut squash soup. Honey crisp and Gala make the soup sweeter, while Granny Smith gives it a more tart flavour.
Yes! Use olive oil instead of butter, choose vegetable broth, and skip the Greek yogurt topping. The soup itself is vegan with those substitutions. 🙂
Yes! Substitute 1 cup of heavy cream or whipping cream for the coconut milk if you prefer a dairy-based soup.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, stirring in between.
Yes. Let the soup cool completely, then transfer it to freezer-safe containers with lids and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop before serving.
Roasted Butternut Squash and Apple Soup (Gluten Free)
Equipment
- 1 Baking Sheet
Ingredients
- 7 cups butternut squash peeled and chopped into 1" cubes
- 3 cups diced apples peeled and cored
- 1/4 cup unsalted butter melted, or olive oil
- 1 white onion diced
- 1 1/2 cups celery washed and chopped
- 4 cloves garlic minced
- 1 tsp ground cinnamon
- 2 tsp sea salt
- 1/2 tsp ground sage
- 1/2 tsp black pepper
- 2 cups vegetable broth
- 1 can full-fat coconut milk
- plain greek yogurt optional, for topping
- fried sage leaves optional, for topping
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large mixing bowl, add the cubed butternut squash, diced apples and melted butter and toss to combine. Season with salt and pepper.
- Roast the squash and apples in the preheated oven for 30 minutes or until they've started to brown.
- While the squash and apples are roasting, heat a heavy-bottomed pot over medium heat and add 2 tablespoons olive oil. Add the onions and celery and cook, stirring frequently until softened. Add the garlic and cook for one more minute.
- Add the cinnamon, ground sage, salt and pepper and sauté for another minute.
- Add the broth, coconut milk and roasted squash and apples to the pot. Bring to a boil and simmer uncovered for 5 minutes.
- Then, remove the soup from the heat and blend with a hand blender. You can also transfer the soup to a regular blender and blend in batches if needed. Blend until the soup is completely smooth and there are no chunks of vegetables left.
- Taste and adjust seasoning with more salt and pepper to your preference.
- Divide the soup into bowls and top with plain greek yogurt and crispy fried sage leaves, if desired and enjoy!