This is one of my most FAVORITE meals to make for the Fall.  I gotta be honest, I am not a huge “soup” person, but I will ALWAYS pick this if it’s on the menu at a restaurant and we make it at home all of the time.  It’s warm, filling, a little sweet, and a lot of delicious.  

It is also dairy-free, so that’s a win/win =] 

I hope you enjoy it as much as I do. 


1 Whole Butternut Squash 

One White Onion 

3 Apples (I use whatever, but Gala are great)

1 Carrot

4 Cups of Vegetable Broth

¼ Teaspoon Cinnamon 

¼ Teaspoon Nutmeg

½ Teaspoon of Cayenne Pepper 

Salt and Pepper to taste

Roasted Pumpkin Seeds (optional)


  1. Peel and cut the butternut squash, carrots, apples and onion into small cubes.  
  2. Saute the onion and carrots with olive oil in the bottom of the soup pot until softened. 
  3. Then add the butternut squash and apple with the Cinnamon, Nutmeg, Cayenne Pepper, Salt and Pepper. 
  4. Then add the 4 cups of Vegetable Broth. 
  5. Let the contents simmer and soften in the pot, it takes around 30-40 minutes.  Keep checking by poking the butternut squash to see if it’s soft. 
  6. Use an immersion blender to mix it all up. 
  7. Add some roasted pumpkin seeds for a little crunch if you want. 
  8. Enjoy!