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Roasted Butternut Apple Soup with Ginger and coconut. Vegan and Gluten free. |

Roasted Butternut Squash Soup with Apple, Coconut and Ginger


A simple recipe for Roasted Butternut Squash Soup with Apple Ginger, Coconut, Pumpkin Seeds and optional Sumac – vegan and gluten-free.



  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 and herbs.
  4. Heat coconut oil in a large heavy bottom pot or dutch oven, over medium heat.
  5. Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute.  It will smell divine. Turn heat off.
  6. When the 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 in batches with the stock and water, until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel–  to prevent a blender explosion!) If you prefer 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 and adjust seasonings. Stir in coconut milk to taste.
  10. To serve, divide among bowls, sprinkle with pumpkin seeds & sumac ( optional).


To drizzle coconut milk over the top, I find it’s easier to heat it up a bit first then spoon it over top in a circular motion.

Sometimes, instead of the vinegar, I’ll add a squeeze of fresh orange juice- delicious!

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