Velvet Butternut Squash and Apple Soup

Velvet Butternut Squash and Apple Soup - Eat Spin Run Repeat

Hey there!

How are ya today? I want to start today’s post by saying thanks so much for sharing your goals for the month of October! I always love hearing about what you guys are up to and am always happy to help in whatever ways I can.

This past weekend I made a soup that turned out to be totally out of this world, and it totally deserves the Recipe of the Week glory this morning. My idea for it came from an old notebook I was sifting through while cleaning off my desk shelves on Saturday. I came across a few recipes that I’d either planned to make or made and never posted, and since they were fall-y in nature, I figured I’d give them another try. This one in particular called for two of my favourite fall foods:

apples in baskets

butternut squash

I didn’t discover butternut squash until I was about 16, but I think the amount that I’ve consumed in the 8 years since has made up for the lost time. It’s fabulous cooked up in all sorts of ways, including my favourite, which is roasted in the oven with a little olive oil and seasoned with herbs. But that’s not what we’re doing today, no ma’am! We’re making soup!

The key components of this soup are onions, apples, and of course, butternut squash. All great on their own, but 1000 times better when combined together.

Velvet Butternut Squash and Apple Soup - Eat Spin Run Repeat

A tantalizing trio. A super synergy. A blanket for your insides. A Velvet Butternut Squash and Apple Soup that feels like a huge bear hug when you come home to a steaming hot bowl after a long day.

You look like you could use a hug. And a spoon.

Velvet Butternut Squash and Apple Soup - Eat Spin Run Repeat

Velvet Butternut Squash and Apple Soup

by Angela

Prep Time: 15 mins

Cook Time: 35 mins

Ingredients (About 9 cups)

  • 2 cloves of garlic, peeled and chopped
  • 1 large yellow onion, chopped
  • 1 butternut squash (about 3 lbs including skin and seeds)
  • 3 apples
  • 1 inch piece of fresh ginger root, chopped
  • 1 tbsp yellow curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 tsp chili powder
  • 2 cups low-sodium vegetable stock
  • 2 bay leaves
  • black pepper, pumpkin seeds, and hemp seeds to garnish (optional)


Peel the butternut squash and remove all seeds with a large spoon. Chop it into 1-inch pieces.

Peel the onion and chop it up into chunks. Don’t worry about getting the pieces to be small because you’re going to end up pureeing them later so it won’t matter!

Chop the apples and remove the cores.

In a very large pot, heat the garlic, onions, and squash with about 1/4 of the vegetable broth over medium heat. (Alternatively, you can add about 1 tbsp of olive oil, but this recipe can easily be kept oil-free.) Stir constantly for 2 minutes.

Add all spices, ginger root, and apple pieces. Continue stirring for 5 more minutes, scraping up brown bits from the bottom of the pot and coating the squash, onions, and apple pieces in spices.

Add the broth and bay leaves. Bring the pot to a boil, then reduce heat to low and cover the pot with a lid. Let it simmer for 20 minutes.

Remove the pot from heat and allow the contents to cool slightly. Working in batches, transfer them to a blender. Puree each batch until smooth, then pour into a pot or directly into serving bowls.

If the soup has cooled down significantly, reheat the puree in a pot. Otherwise, ladle directly into bowls and garnish with a mixture of seeds (pumpkin, hemp, roasted squash seeds, etc) and black pepper.

Velvet Butternut Squash and Apple Soup - Eat Spin Run Repeat


So tell me…

  • What fall produce do you eat the most of at this time of year?
  • What’s your all-time favourite comfort food?

21 thoughts on “Velvet Butternut Squash and Apple Soup

  1. well, you know that i avidly read your shoe review, angela!! so glad you like the kahana model. we don’t carry that one, so i appreciated the details on it…i love using a trail shoe as my winter running shoe: enhanced tread, resistant upper…see what you think!
    right now i’m running in nike vomeros and mizuno elixirs…i tend to mix it up (recently retired some brooks ghosts) because knowing how the brands perform is part of my professional duty!
    apple crisp is a favourite comfort food!

  2. I love Saucony and I have a really difficult time switching to other shoes!

    As for trying something “new” – I had my first vegetarian chili of the season last night! I am so excited fall is here!

    And this: “A tantalizing trio. A super synergy. A blanket for your insides.” – perhaps my favourite thing you have ever written… πŸ™‚

  3. Congrats on the new kicks!! I’m trying a paleo challenge for the month, which involves trying new food like homemade chia seed crackers! Chia seeds, water, basil, salt – cook for 10mins on 400 degrees πŸ™‚

    1. Sorry I’m just getting to this now Leah! That’s an amazing challenge, and I hope it’s going well so far!! Chia crackers sound interesting, and super easy to make.. might have to give em a try!! Hope you had a wonderful Thanksgiving!

  4. Hi Angela,

    Just made your soup tonight, it’s on the stove cooking as I type this. Question for you….the 2 cups of vegetable broth didn’t even come close to cover the vegetables…is that supposed to happen….I wasn’t sure so I added more broth. Please let me know what is supposed to happen.



    1. Hi Meredith!
      I’m so glad you’re trying out the recipe! No problem about the vegetable broth – you can make the recipe with just 2 cups as I did, and this will result in a very thick soup once you puree it. If you’d rather, you can add more broth as you have. The soup will be a bit thinner, but it still tastes just as good this way. In the future, you can also adjust by adding broth during the pureeing process. Let me know how you like it! πŸ™‚

      1. Hey Angela! Soup turned out great! I took it to a dinner party last night and it was a huge hit! Thanks for the great recipes! I love following your blog! πŸ™‚


  5. Thank you so much for this recipe! I just made it in my pressure cooker, and it is delicious. I think I used a more potent chili powder than I should have, though. It came out pretty spicy! I am always looking for the perfect butternut squash soup recipe. This one’s a keeper!

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