This spiced butternut squash and apple soup is one of my favorite cozy meals for autumn and winter. I love the way the sweetness of roasted squash and apple pairs with warming spices like cinnamon and ginger. The result is a velvety, nourishing soup that feels hearty yet light. I always enjoy it with a slice of crusty bread and a little drizzle of coconut milk or olive oil on top.

Why You’ll Love This Recipe

I like how this soup strikes the perfect balance between sweet and savory. The butternut squash and apple caramelize beautifully in the oven, adding depth to the flavor. The ginger and garlic bring a little warmth, while a splash of apple cider vinegar cuts through the richness. It’s simple enough for a weeknight dinner but also feels special enough to serve when I have friends or family over.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Butternut squash

• Apple

• Ground cinnamon

• Maple syrup

• Onion

• Garlic

• Fresh ginger

• Vegetable stock

• Sherry vinegar or apple cider vinegar

• Salt and pepper

• Coconut milk or olive oil, to serve

• Pumpkin seeds

• Fresh rosemary

Directions

1. Preheat the oven to 200°C (400°F).

2. Coat the butternut squash and apple with 1 tablespoon of olive oil, cinnamon, salt, and pepper. Roast for about 40 minutes, tossing halfway. Five minutes before the end, drizzle with maple syrup and toss again.

3. Once roasted, let them cool slightly.

4. In a large pan, fry the onion with the remaining olive oil until soft. Add garlic and ginger, and cook for another minute until fragrant.

5. Add the roasted squash and apple, vegetable stock, and vinegar. Stir and bring to a boil.

6. Remove from heat and blend until smooth with a hand blender or in a liquidizer.

7. Taste and adjust seasoning.

8. Serve hot with a drizzle of coconut milk or olive oil, and top with pumpkin seeds, fresh rosemary, and black pepper.

Servings and timing

This recipe serves 4 people.

• Prep time: 45 minutes

• Cook time: 15 minutes

• Total time: 1 hour

Variations

I sometimes add a pinch of chili flakes for a gentle heat, or swap cinnamon with nutmeg for a slightly different autumn spice. If I want a creamier version, I blend in some coconut cream or cashew cream instead of stock. For extra depth, I roast a few carrots or parsnips along with the squash.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully on the stove over medium heat or in the microwave. I also like to freeze portions of this soup in individual containers—it lasts up to 3 months in the freezer. When reheating from frozen, I thaw it overnight in the fridge, then gently warm it through on the stovetop.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day in advance since the flavors deepen as it rests.

Can I use a different type of apple?

I like using sweet apples such as Gala or Fuji, but tart apples like Granny Smith also work for a sharper flavor.

What can I use instead of coconut milk for serving?

I sometimes drizzle olive oil, cashew cream, or even oat cream on top instead of coconut milk.

Do I need to peel the butternut squash?

No, I don’t peel it. The skin softens during roasting and blends smoothly into the soup.

Can I make this soup without roasting the squash?

Yes, but roasting adds a deeper flavor. If I’m short on time, I simply simmer the squash with the other ingredients until tender and then blend.

Conclusion

This spiced butternut squash and apple soup is a recipe I return to every autumn. It’s cozy, nutritious, and easy to prepare with simple ingredients. I love how versatile it is—I can keep it sweet, savory, creamy, or spiced depending on my mood. For me, it’s the ultimate warming bowl to enjoy on chilly evenings with some fresh bread on the side.