It’s a tasty soup that's easy to make and will satisfy all your Fall cravings! To make this even faster, roast the butternut ahead, say the night before and store it in the fridge until ready to make the soup. Then the soup takes 20 minutes. The leftovers make a tasty lunch. Serve with crusty rustic bread and hard apple cider!



Author: Sylvia Fountaine | Feasting at Home Blog

Recipe type: Fall Soup

Cuisine: Vegan and Gluten Free

Serves: 4

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins



  • 1 small butternut (2.5 pounds -or 4 cups of cooked butternut)
  • 2 tablespoons coconut oil, or olive oil
  • 2 apples- gala, fuji, honey crisp - diced
  • 2 large shallots (or 1 onion)- diced
  • 5 fat garlic cloves - rough chopped
  • 1 tablespoon ginger - rough chopped
  • 2 cups veggie stock
  • 2 cups water (or a ¼ -½ cup less for a thicker soup)
  • 1 teaspoon kosher salt
  • 2 teaspoons maple
  • 1 teaspoon apple cider vinegar
  • Pinch cayenne, optional
  • Garnish- pumpkin seeds, sumac, warm coconut milk, sautéed diced apple (sauté in coconut oil)



  1. Preheat oven to 425F
  2. Split the butternut in half lengthwise, place open side down, on a greased or parchment lined, rimmed sheet-pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
  3. While the butternut is roasting, chop the onion, apple, garlic and ginger.
  4. Heat coconut oil in a large heavy bottom pot or dutch oven, over medium heat.
  5. Add onion and apple and cook 5 minutes, stirring, then add garlic and ginger, and cook 4-5 more minutes, turning heat down to med low. It will smell divine. Turn heat off.
  6. When butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
  7. Add the apple onion mixture to the same bowl.
  8. Then, blend with the stock and water, in batches, until very smooth, using a blender. (Hold lid down tight with a kitchen towel) If you like a thicker soup, add less water, thinner soup, more water.
  9. Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste.
  10. To serve, divide among bowls, spoon heated coconut milk over top (or stir some into the pot) sprinkle with pumpkin seeds & sumac (optional) and saluted apples.