This easy paleo Butternut Squash Apple Soup is the perfect fall or winter recipe, though we love it so much we make it all year round. My younger son and I adore squash, especially butternut. That’s a good thing, since squash is a healthy, nutrient dense vegetable, full of carotenoids and other beneficial antioxidants. It’s also thought that squash is anti-inflammatory and helpful in regulating blood sugar.
Butternut Squash Apple Soup is spiced with sweet, warming cinnamon. Made with 8 ingredients, it’s super easy to whip up a batch. To make it you’ll need butternut squash, apples, onions, cinnamon, olive oil, and chicken stock or water, plus salt and pepper.
If you use chicken stock in this recipe you’ll have added protein. If you use water as the base this is a wonderful vegan soup recipe. Either way, this easy butternut squash soup recipe is a velvety comfort food that will warm you up on cold winter days.
Butternut Squash Apple Soup
Ingredients
- 2 tablespoons olive oil
- ½ cup diced onion
- 6 cups butternut squash, peeled, seeded and diced into 1 inch cubes
- 1 cup apple peeled, cored, and sliced
- 1 teaspoon ground cinnamon
- ½ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
- 4 cups water or Chicken Stock or Kettle & Fire Bone Broth
Instructions
Equipment
If you’re looking for an easy soup recipe this one is great for beginners, it’s also very flexible. Other types of squash such as pumpkin, acorn, delicata, and kabocha will work well in it. Warming spices such as ginger and nutmeg would be interesting to experiment with too.
I used a Braeburn apple in this soup, though I think it would work well with other types of apples. Finally, I used a 2 ½ pound butternut squash for this recipe (weight is prior to peeling and de-seeding).
Here are some of my other easy paleo soup recipes:
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Primal Toad says
We have a butternut squash chilling here in the kitchen… hmmm….
Jess says
I have never made a soup before and this was very simple to make but tastes complex. Good with chopped apple on top.
Tammy says
This sound wonderful and it’s naturally gluten free too!
Laurie K says
This is one of my faves and your recipe looks amazing! Thanks so much, this will be made in my house this week!
Noel says
This looks delicious and easy, except for the squash peeling.
I wonder if there’s an easier way to peel squash besides using a peeler — esp. for bumpier varieties like acorn and pumpkin. I suppose one could also roast, scoop, then decrease simmering time before pureeing.
: )
Noel
Kiran @ KiranTarun.com says
Noel,
I usually cut it in 4th’s and baked it.. The skin comes off easily and the taste of squash or pumpkin just amplifies this way :)
Noel says
Thanks Kiran —
I’m going to give that a try — sounds super simple.
: )
Dianne says
Any tips on peeling and dicing the squash for someone with arthritic old hands? It sounds like a lovely soup.
Cindy says
I just made this soup this week too. I love it. I hate peeling squash; so I cut it in half, scoop out the seeds, and roast it in the oven for 1 hr or so depending on size. Then proceed with the rest of the recipe. It so easy and delicious.
Pattie Caprio says
I poke the skin all over and microwave it for 4 minutes. It helps the skin to come off better. Roasting each half for an hour in a baking dish you can then scoop it out easily.
Jessy (squeezetheday) says
I love that this is super simple! Bookmarked. ;)
Caroline says
We love butternut squash soup at our house. I like to add apples too, another nice addition is a sweet potato. I use a hand blender to mix it up right in the pot… Seems to do the trick. Cinnamon & Nutmeg are my seasonings of choice. My 2 year old daughter shoves her little spoon in her mouth so fast whenever we have this soup. :-) its a great soup for
Kids.
Karen says
Sounds Good :) Now I know what I’m going to do with my squash…lunch!
Erin says
This is pretty much how I make my butternut squash soup. We love it! I like to call it Sunshine Soup :)