Roasted Cinnamon Apple Butternut Squash Soup

Last Updated on November 3, 2025 by Christin Gillespie

This Roasted Cinnamon Apple Butternut Squash Soup is the perfect cozy fall recipe that’s blended with healthy vegan ingredients. Created with roasted butternut squash, sweet apples, and warm spices, this creamy soup is pureed with rich coconut milk for a dreamy dairy-free consistency. Packed with fiber and plant-based goodness, it’s an easy, nourishing option for weeknight dinners, meal prep, or holiday gatherings that everyone at the table will love!

This might sound bold, but this Roasted Cinnamon Apple Butternut Squash Soup could be the only seasonal recipe you need this fall. Made with crisp apples, naturally sweet roasted butternut squash, and warming spices, every spoonful is beyond cozy.

Besides this soup being creamy, comforting, and completely dairy-free, I love how simple this recipe is. Simply roast, blend, and soup is served!

Whether you’re meal prepping for the week or hosting friends, this easy soup is sure to become a seasonal favorite!

Why You Need This Roasted Apple Butternut Squash Soup

• Seasonal Ingredients: Made with sweet apples and in-season butternut squash, featuring the best flavors of fall!
• Nourishing & Plant-Based: Completely dairy-free, gluten-free and full of fiber, this soup is a wholesome option for a variety of dietary needs.
• Quick & Easy: Just roast, blend, and serve. Minimal effort, maximum flavor—perfect for weeknights, meal prep, or holiday hosting.

Ingredients

• Organic Butternut Squash: This is the heart of the soup! Roasting brings out its natural sweetness and gives the soup that velvety texture. It’s also packed with vitamins A and C—perfect for fall wellness.
• Organic Apple: I personally love using Honeycrisp here, but any sweet-crisp apple will do!
• Organic Yellow Onion: Nothing fancy—just a simple yellow onion doing what it does best: building flavor.
• Organic Garlic: While dried garlic works in a pinch (literally), fresh garlic will give the soup a more vibrant and well-rounded taste.
• Organic Full-Fat Unsweetened Coconut Milk: This is what makes the soup super creamy, without a drop of dairy. I recommend using a high-quality brand like Native Forest, which contains only organic coconut and filtered water—no gums, additives, or fillers.
• Organic Enhancements: A few pantry staples round it all out—organic Ceylon cinnamon, sea salt and black pepper.

How to Make

1. Soup. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper. Add your chopped butternut squash, apple, garlic, and yellow onion to the pan in an even layer. Roast for 20–25 minutes, flipping once halfway through, until everything is golden and fork-tender.
2. Blend. Once the roasted vegetables and apples are done, transfer them to a high-speed blender. Add the spices, coconut milk, and spring water. Blend until completely smooth and creamy. Adjust the liquid to your preferred consistency—less for a thick, stew-like soup; more for something silky and pourable.
3. Heat the Soup (Optional). If you’re not serving the soup right away, pour it into a large pot and warm over medium-low heat. If serving immediately, you can skip this step.
4. Serve. Transfer the soup between bowls. Garnish with toppings of choice and enjoy!

Best Tips for Cinnamon Apple Butternut Squash Soup

• Blend Until Smooth: For a silky, creamy texture, blend the soup thoroughly using a high-speed blender or immersion blender.
• Apple Choice: Use a sweet-crisp apple like Honeycrisp for balanced tartness.
• Don’t Skip the Coconut Milk: This is key for that rich, creamy consistency. I recommend using a high-quality brand like Native Forest, which contains only organic coconut and filtered water—no gums, additives, or fillers.

Storing & Reheating

• Storing: Allow the soup to cool completely before storing. Transfer to an airtight glass container and refrigerate for up to 4 days.
• Reheating: To reheat the soup, pour it into a saucepan and warm over medium heat, stirring occasionally. Add a splash of water if it’s too thick.

More Nourishing Vegan Soup Recipes to Keep You Warm

• Creamy Buffalo Vegetable Soup
• Purple Sweet Potato Soup with Crispy Chickpeas
• Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso

If you make this healthy fall soup recipe, please leave a review and rating below. I love hearing from you, and it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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