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butternut squash and apple soup

This is the perfect fall soup – a creamy but healthy Butternut Squash and Apple Soup! Butternut Squash and Apple Soup-2
Another squash recipe?! I know, shocking. I’m becoming a wee bit too predictable.  But really – what is better this time of year than getting cozy with a big bowl of pure comfort in the form of soup that features a seasonal vegetable?  Not much, I say.

Truth be told, I had actually originally planned to re-make my first Butternut Squash and Apple Soup recipe on zee blog that I first posted a billion years ago (okay, two), but ended up freestylin’ a little bit instead.  In the end, I wound up with a slight variation that not only makes the soup wayyyy creamier than my original recipe, but packed with more protein.  The secret: tofu!

Butternut Squash and Apple Soup-3 You see, since I still have a bunch of that Mori-Nu tofu (p.s. $100 and a boat load of tofu still up for grabs in my giveaway!) I decided to add a block of the silken tofu to the soup and blend it all up.  As you can see, it turned out super creamy and as I can attest, it turned out super delicious.

I also jazzed it up a bit and garnished it with some diced apples and pumpkin seeds, for some crunch every few bites.  Of course, some cheese on top is always welcome, too.  Either way – I’m so glad I remade/reinvented this soup…it is delicious and perfect for this time of year!
Butternut Squash and Apple Soup featured

Butternut Squash Apple Soup

Butternut Squash Apple Soup

An easy vegetarian soup made with butternut squash and apples!
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: apples, butternut squash, soup, vegetarian, vegetarian soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 166kcal
Author: Taylor


  • 2 tbsp olive oil
  • 1 white onion diced
  • 2 medium apples peeled, cored, and chopped
  • 1 butternut squash peeled, de-seeded, and chopped into 1" pieces
  • 1 1/2 tsp cumin
  • 1/2 tsp corinader
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 3 cups vegetable broth
  • 8 oz block silken tofu
  • 1 peeled and diced apple
  • pumpkin seeds for garnish


  • In large stock pot, heat olive oil over medium heat.
  • Add diced onion and cook about 4 minutes, until translucent.
  • Add apples, butternut squash, and spices.
  • Cook 3-4 more minutes, stirring frequently.
  • Add vegetable broth and bring to a boil.
  • Reduce heat and let simmer for 25-30 minutes, until squash is tender.
  • Remove from heat and blend with immersion blender.
  • Add tofu and blend more until completely pureed.
  • Season with salt and pepper.
  • Garnish with chopped apples and pumpkin seeds.
  • Enjoy!


Calories: 166kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 479mg | Potassium: 610mg | Fiber: 4g | Sugar: 11g | Vitamin A: 13578IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 2mg
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Butternut Squash and Apple Soup

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Recipe Rating

  1. This is just one of those recipes you want to keep to yourself, that way you can eat it all up by yourself. I love how pretty it is. I’d be slurping it up at rapid speed.

  2. I personally enjoy your “predictability” when it comes to butternut squash. 😉 I think the only thing that would make this recipe better would be some B sprouts…well maybe not, I just really really really wanted to type “B sprouts.” Seriously though, I love this soup! I can’t believe there is tofu in it! Pinning!

  3. This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.