This butternut squash and apple soup is the perfect fall recipe. With the smooth and nutty tasting squash, sweet apple and fragrant sage, it is full of flavour and so healthy too. A vegan and low histamine soup to warm you up on a chilly day.
If you are feeling the need for cosy soups now the leaves are falling from the trees there are so many on my low histamine recipes page. Perhaps you may like my turmeric chicken soup which is so nourishing or the flavourful parsnip and cauliflower soup, which is perfect for a winter's day lunch or light dinner.
Love butternut squash in a fall salad? Then my butternut and beetroot salad combines roasted vegetables with creamy mozzarella for a flavourful lunch or light dinner.
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⭐ Why you'll love this recipe
- All the fall flavours - butternut squash is always such a treat when the weather starts to cool. Paired with apple, the natural sweetness comes out for a tasty lunch idea.
- Healthy - bursting with goodness from the fruit, vegetables and fresh herbs.
- Easy to make - this fall soup is simple to make, in just a few steps.
🥘 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
For this fall soup recipe the main ingredients you will need are:
- Butternut squash: one of the most 'fall' foods I think, and makes the soup such a beautiful colour. Squash has a natural sweetness and works so well with the sage.
- Apple: gives the soup a really nice freshness and makes it feel light, with a hint of sweetness. I suggest using red apples for extra sweetness.
- Sage: for a fragrant herb flavour. Fresh is better, but you can use a little dried if not.
- Vegetable broth: homemade is always the best, so check ingredients from store-bought as some ingredients may not be tolerated.
- Coconut milk: for that creamy taste.
- Bread: this is definitely optional, but if you would like to make croutons then use the type of bread that works for you. If not, then enjoy the soup with other toppings (below!)
📖 Variations on the recipe
This is quite an adaptable recipe, and you can easily adjust quantities of some of the ingredients to personal taste.
I'm pretty conservative on my garlic use, always just one clove for me! Like it more fragrant? Add a couple more!
Not a fan of sage? Then I would think that thyme would be lovely too (and it's reputed to have antihistamine qualities for my low histamine readers).
And if you love the taste of apple, then you can add another small one into the pot. I haven't tried it myself, but I imagine it would give a nice sweetness.
🔪 Step by step instructions
This butternut squash soup is very simple to make, and after the prep has just a few 'hands on' steps before you blend and enjoy.
STEP 1
Fry the onion and garlic in a little oil until softened, and then add the sage. Cook for another minute or so. Add the butternut squash, apple and salt, and stir to combine. Fry for 2-3 minutes.
STEP 2
Pour in the broth and bring to a boil. Then reduce the heat and pour in the coconut milk. Stir well and keep on a very low simmer for 12-15 minutes or until the butternut squash is cooked through.
STEP 3
Use an immersion blender (hand blender) to blend the soup until it is smooth. Alternatively, transfer to a food processor or Nutri Bullet in batches and blend.
STEP 4
If making the croutons, add the bread cubes to an oiled pan and fry for 4-5 minutes, flipping occasionally until they are crispy.
Then ladle the soup into your bowls. Top with the croutons if using. And enjoy!
💭 Recipe tips and notes
- Use fresh produce - the depth of flavour in this soup is from the fruit, squash and herbs, so use the best fresh produce you can to make it more delicious.
- If you don't have fresh herbs, then a pinch of dried will work well also.
- For those who don't have an immersion blender, you can transfer batches to a food processor to blend.
📋 Frequently asked questions
If you are roasting the butternut squash first, then you can include the skin as it will soften and slightly sweeten. For this soup recipe I do suggest peeling it as it would be quite tough and not have the best flavour.
You can make this soup without coconut milk. Just be sure to add some extra vegetable stock. It won't have the same flavour or creaminess, but will still be good!
Yes, it is easy to freeze. Just portion into tupperware or ziplock bags. I suggest using within three months.
🥬 Alternative soup toppings
If you you're not a fan of croutons, there are some other fun toppings you could give a try:
- Toasted pumpkin seeds (pepitas). Simply dry toast until they start to go very slightly light brown and start to pop. Then leave to cool and add to your soup. I like the Terrasoul organic pumpkin seeds.
- A swirl of coconut cream makes it extra creamy and looks so pretty too.
- Extra diced fresh herbs gives even more flavour.
- Another idea is to make crispy fried sage. It's very simple and would compliment the sage in the soup itself. For a recipe, this one by The Wicked Noodle looks easy to follow.
🥣 More flavourful soups
Soup is always so cosy in the colder months, and I have so many for you to try out, including my chicken and cabbage soup and vegan stuffed pepper soup. Some recent cosy soups to try:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!
📖 Recipe
Butternut Squash and Apple Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium-large butternut squash peeled and diced
- 1 apple diced
- ½ white onion diced
- 1 garlic clove diced
- 3 cup vegetable broth
- 1 can coconut milk
- 1-2 teaspoon sage leaves diced (adjust amount to taste)
- pinch salt
As toppings
- 1 slice bread optional, cubed
- 1 teaspoon sage leaves diced
Instructions
- Fry the onion and garlic in olive oil for 4-5 minutes until softened. Add the sage, and fry for a further minute.
- Add the butternut squash, apple and salt, and stir to combine. Fry for 2-3 minutes. Then pour in the broth and bring to a boil.
- Reduce to a simmer and pour in the coconut milk. Stir well and keep on a very low simmer for 12-15 minutes or until the butternut squash is cooked through.
- Blend using an immersion (stick) blender until smooth.
- If using, fry the bread cubes in olive oil until crispy to make your croutons.
- Ladle the soup into your bowls, and top with the croutons (if using) and some diced sage leaves. Enjoy!
Notes
- If you don't have fresh sage, a touch of dried works well too. It's quite pungent so only use a little to begin with.
- Check the butternut squash is fork tender. If not, give it a few more minutes of cook time before blending.
- Use gluten-free bread to make the croutons if you have that dietary requirement.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- bread will vary depending upon ingredients.
- garlic, which scores 1.
- vegetable broth will vary depending upon ingredients.
Bridget says
Can you freeze this ?
Claire says
Yes, it can be frozen. When you reheat you may need to add a touch of water or vegetable broth. Enjoy!
Jen says
Hi, thanks for the recipe! I have also made this without coconut and used water instead of broth and it is still 😊 good…
Claire says
So glad you like it, and found some alternatives that work for you 🙂
Hannah says
This is one of my favorite recipes and is so easy - I love how I actually enjoy cooking it, no stress, and it makes the kitchen smells wonderful. This is definitely going to stay in my family's rotation!
Claire says
So glad you like it Hannah! I love how soup makes the kitchen smell so cosy too.