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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lerato Macheli says
I enjoyed this receipt and i will like to get more soup receipts for kids and what to serve them with.thank you very much.
Elana says
You’re welcome!
Amy (Savory Moments) says
This soup looks so lovely and the colorful is so appealing. I love squash soup with apples and/or pears. I also love your rooster napkin.
Elana says
Thanks Amy!
Jennifer F. says
Can you freeze this soup for later use?
Elana says
Jennifer, I haven’t tried that but I think it might work.
tafino says
Its a very easy way to make one healthy and delicious soup. I use to do it with pumpkin. I will try your way next time. Great photo!
Elana says
Thanks Tafino!
Heidi @ Adventures of a Gluten Free Mom says
I’ve been craving this since California, thanks for posting the recipe!
Elana says
You’re welcome Heidi!
Ginette says
I made this soup for lunch today and the kids just loved it!! I did too!
Elana says
Ginette, so glad to hear you and your kids loved this :-)
Jenifer says
Made this and loved it. Thought it needed a little salt (but I like salt). I topped it with blue cheese and sliced almonds, it added the right amount of balance of salty and sweet with this sweet soup!
Elana, you have any good german pancake recipes?
Elana says
Thanks Jenifer, so glad you loved this :-)
Erica Dinner says
Total winner – roasted the squash first – so easy so yummy and it has been my breakfast all week – will have to make another batch this weekend.
Heather says
We enjoyed this soup both flavor and super easy to make. I wanted to share that I used 1/2 tsp of garam masala, 1 tsp lemon zest and about 1/2 tbsp of grated frozen ginger root. Warm but not “spicy” and great for the head cold season! My 5 yr old son drank the soup from bowl. We stirred in a tsp of greek yogurt for the boys and I loved it the day after on a cold overcast day.
Ana Fernández says
Dear Elana,
My mom cooks this soup very often, she usually adds a bit of Spanish cheese, which is amazing, from my point of view it really improved the whole recipe, I think you sould try it too, you won´t regret it, just have a look at this website, I´m sure you´ll love it.
kind regards
Ana