Butternut Apple Fall Soup [Dairy-Free, Vegan, Paleo, Whole-30]

All the fall flavours in every spoonful!

I feel like I say this a lot, but I just can’t help myself… I am obsessed with this! I tend to get obsessed with a lot of things I really liked & this is definitely something I am really liking!

Cinnamon, turmeric, ginger, butternut squash, apple! I feel like this soup is such a unique combination but the flavours play really well together! It is also actually so easy to make as long as you have some sort of blender on hand & requires minimal prep & clean-up, win-win!

As usual, let’s not waste any time & rather get right into the recipe! Make sure to tag me over on Instagram so I can share your deliciousness on my stories! I absolutely LOVE seeing when you make my recipes & hearing your feedback! To easily save my recipes you can pin them, here!

Print Recipe

Butternut Apple Fall Soup [Dairy-Free, Vegan, Paleo, Whole-30]

All the fall flavours in every spoonful!

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

Servings

Ingredients

• 2X 454 grams butternut squash, roughly diced I bought mine pre-packaged & chopped to make things easier. You can also buy it frozen. This was about 5-6 cups for me of squash.
• 1 + 1/2 cups chicken broth (or vegetable broth for a vegan option)
• 1 + 1/2 cups milk of choice (I used unsweetened cashew to keep this recipe dairy-free & vegan)
• 1/2 tsp pink salt
• 2 apples (I used gala), roughly diced
• 1/2 large white onion (red or yellow would also work) roughly diced
• 1 tbsp brown butter ghee (from Lee’s Provisions) (use coconut oil or extra-virgin olive oil for dairy-free/vegan)
• 1 inch piece ginger roughly diced
• 1 tbsp thyme, dried
• 1 tsp cinnamon
• 1 tsp turmeric
• Black pepper to taste

Prep Time 10 Minutes Cook Time 15 Minutes Servings Servings Ingredients 2X 454 grams butternut squash, roughly diced I bought mine pre-packaged & chopped to make things easier. You can also buy it frozen. This was about 5-6 cups for me of squash. 1 + 1/2 cups chicken broth (or vegetable broth for a vegan option) 1 + 1/2 cups milk of choice (I used unsweetened cashew to keep this recipe dairy-free & vegan) 1/2 tsp pink salt 2 apples (I used gala), roughly diced 1/2 large white onion (red or yellow would also work) roughly diced 1 tbsp brown butter ghee (from Lee’s Provisions) (use coconut oil or extra-virgin olive oil for dairy-free/vegan) 1 inch piece ginger roughly diced 1 tbsp thyme, dried 1 tsp cinnamon 1 tsp turmeric Black pepper to taste

Instructions

1. In a large pot, add the butternut squash, broth & milk of choice. Let cook over medium heat for 10-15 minutes, until the squash is able to be pierced with a fork.
2. Add the rest of the ingredients & turn the heat to low, allowing the mixture to simmer for another 10 minutes.
3. Remove the pot from the heat & let cool for a minute or two before adding into a large blender. I used a Vitamix but you could also try using an immersion blender if you have one & keeping everything in the original pot.
4. Pulse/blend for a minute or two until the soup is creamy & smooth.
5. Serve warm with your desired toppings. I topped with some warm melted coconut butter, fresh thyme sprigs, & pecans, enjoy!