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+ servings
Bright orange butternut squash soup in a french onion soup bow, garnished with a swirl of cashew cream and toasted squash seeds.


Cozy up with a bowl of this delightfully creamy & warming Butternut Squash Soup. Plant-Based & Gluten-Free
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Prep Time: 10 mins
Cook Time: 55 mins
Total Time: 1 hr 5 mins


  • 1 medium-large Butternut Squash (or 2 small)
  • 1 cup Vegetable Broth
  • 3 cups Dairy Free Milk (I like using Tigernut)
  • 1-2 Garlic Cloves (minced)
  • 1 medium Onion (diced)
  • 1 Apple (cut into quarters)
  • 2 - 3 tbsp Olive / Avocado Oil
  • 1 tsp Himalayan / Sea Salt
  • ½ tsp Nutmeg
  • ½ tsp Cumin Powder
  • ¼ tsp Turmeric Powder
  • ¼ tsp dried coriander
  • Dash of Cinnamon
  • Dash of Pepper


  • Preheat oven to 350º
  • Line a large baking sheet with unbleached parchment paper.
  • Using a peeler, remove the outer skin of the squash, then slice it in half, longways. Scoop out the seeds and guts with a spoon. Chop Squash into large 1-inch cubes.
  • Peel and core the apple, chop into quarters.
  • Place the squash cubes and apple on the baking sheet. Drizzle with 1 tbsp of avocado or olive oil, mix well making sure all the squash cubes are evenly coated.
  • Place in the oven and bake for 35-40 minutes or until juices begin to release and the squash is soft.
  • Once the squash is roasted, remove from the oven and set aside.
  • Coat the bottom of a large pot with the remaining 1-2 tbsp of avocado or olive oil. Turn the heat to medium-low, add onion and garlic, sauté for a few minutes or until onion is transparent and fragrant.
  • Stir in the squash and apple cubes, then pour in the vegetable broth and milk.
  • Cover and bring to a boil and then turn down the heat to low. Stir in the spices and salt. Cover and let simmer for about 15 minutes.
  • Remove from heat and remove the lid to allow the steam to release. Let cool for a few minutes before transferring to a blender. 
  • Once the soup is cool enough to handle, pour into a blender and blend on high until smooth (or alternatively blend everything right in the pot with an immersion blender).
  • If using a regular blender, pour back into pot and heat over low, if necessary.
  • Serve warm.


Garnish with cashew sour cream and toasted squash or pumpkin seeds.
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!