Butternut Squash + Apple Soup

Butternut Squash & Apple Soup -- The Life She Wanders

Fall has arrived and that means it’s time to cozy up with a bowl of homemade soup. Keeping it seasonal is the name of the game. The tastes of fall are so warming and full of flavor - it might just be my favorite time to cook!

I rounded up some of my favorite fall items to create this flavor-packed and cozy soup. Its easy enough to prep ahead of time for meals during the week and is a crowd-pleaser for any Friendsgiving and Thanksgiving get together. Keep scrolling for this delectable recipe!


  • 2 lbs. peeled + chopped butternut squash - I get mine from Trader Joe’s

  • 1 large apple - I like to use Honeycrisp

  • 1 large shallot

  • Fresh rosemary + sage - I typically get mine from Whole Foods

  • 1 13.5oz can of coconut milk - I like to use the full fat kind and get mine from Trader Joe’s

  • Optional: vegetable broth/stock

Butternut Squash + Apple Soup — The Life She Wanders


  • Pre-heat oven to 400.

  • Go through the packages of peeled + chopped butternut squash and cut any large pieces. You want to get all of the pieces to be relatively the same size so they cook evenly.

  • Roughly chop apple and shallot.

  • For the fresh rosemary + sage, you will want to roughly chop about 80% of what comes in the .5oz package. Put the remainder aside to use later.

  • Toss butternut squash, apple, shallot and fresh herbs lightly with avocado oil and season with salt + pepper to taste.

  • Transfer everything to parchment-lined baking sheets and bake at 400 for about 40-50 minutes, or until the squash is fork tender.

  • Transfer everything to a large mixing bowl and blend with immersion blender until smooth.

  • Add 6-10oz of coconut milk and combine with immersion blender. (OPTIONAL: For a thinner soup, add vegetable stock until desired consistency.)

  • Transfer blended ingredients to a large pot and simmer on low heat, allowing all of the flavors to combine, typically 20-30 minutes.

  • Finely dice remaining fresh rosemary + sage and add to soup. Season with salt + pepper to taste as needed.

Once heated through and the flavors have melded together, serve + enjoy! Garnish with any of your favorite fall toppings like pumpkin seeds, roasted pecans or pomegranate seeds. For an extra pop in presentation, add a swirl of coconut milk on top.