spiced apple and buttnernut squash soup

Don’t you love the flavors of fall? This dairy-free recipe for apple and butternut squash soup was born out of an over-abundance of apples from our recent trip to the u-pick farm and my desire to enjoy the delicious flavors of pumpkin pie spice in a savory dish. It came together quickly and was a very satisfying dish on a cool night. It is also a great way to sneak in some extra nourishing bone broth.

The recipe is very flexible and good for people on a wide variety of healing diets, with just a few modifications.

  • For low-FODMAP, eliminate the onions and either eliminate or reduce the apples, depending on your tolerance level.
  • For paleo autoimmune protocol (AIP), omit the nutmeg, allspice, and pepper.
  • For GAPS, SCD or GFCF, no modifications are necessary.

5.0 from 1 reviews
Spiced Apple and Butternut Squash Soup
Prep time
Cook time
Total time
This delicious soup captures the wonderful flavors of fall and puts the flavors of pumpkin pie spice into a savory dish.
Recipe type: soup
Cuisine: American
Serves: 4
  • 2 tablespoons coconut oil
  • 1 small onion, chopped
  • 2 small or 1 large apple, peeled and cut into cubes
  • 1 medium (about 2 pounds) butternut squash, peeled, deseeded and cut into cubes
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • a pinch of ground cloves
  • a pinch of ground allspice
  • 1 quart (4 cups) of chicken broth, preferably homemade
  • salt and pepper to taste
  • Sage leaves for garnish (optional)
  1. In a large saucepan, melt the coconut oil over medium heat.
  2. Cook the onions until they are soft and beginning to brown (about 7 minutes).
  3. Add the apples and squash and cook until soft (about 10 minutes).
  4. Add the spices and toss until fragrant.
  5. Add the broth and bring to a boil.
  6. Reduce heat and simmer for 30 minutes.
  7. Use an immersion blender to puree soup until very smooth, or carefully transfer to a standard blender and puree in batches (you may wish to let the soup cool for a few minutes first).
  8. Salt and pepper to taste.
  9. Ladle into bowls and garnish with sage.
You can substitute a tablespoon of pumpkin pie spice mix for the individual spices.


Shared on Easy Green Mama’s Gluten Free Tuesday, Holistic Squid’s Party Wave Wednesday.

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