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Butternut Squash & Apple Soup

Savory butternut squash soup will warm you up.  Delicious as a main course or a starter.  This take on butternut squash soup is savory, creamy and has a spicy little kick!  Simply delicious!

Prepare this soup in minutes, without the pain of peeling and chopping squash!

Vegan, Gluten Free, Paleo, and ExistUp Reboot Friendly




1 large or 2 medium butternut squash (baked whole)

1 can coconut milk

1 large red onion diced

4 apples diced

4 cups vegetable stock

1 tsp smoked paprika

2 tsp himalayan pink salt

1/2 tsp cayenne

1- 2 tbsp olive oil

Optional toppings: Walnuts, gluten free croutons, 


Place whole butternut squash on a cookie sheet and bake at 350° F  until you can pierce to center with a butter knife. Cooking times vary from 25-45 minutes.  

In a cast iron skillet  or frying pan, sauté onions and apples in olive oil until the onions are translucent.  Add all seasonings and toss to coat.  Remove from heat.

Once the squash is cool enough to handle, remove  skin and seeds placing squash and some of the vegetable stock into a blender and blend until smooth.  Put pureed squash, the remainder of the vegetable stock, coconut milk and the onion/apple combo into a large soup pot.  Heat on low for 30 minutes stirring occasionally. 

Sprinkle with gluten free croutons or walnuts, or enjoy it as it is!

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