Butternut Squash & Apple Soup with Savory Crumble
We love soup around here and when autumn rolls around, nothing says cozy quite like a bowl of creamy butternut squash soup. This recipe takes things up a notch by blending roasted squash and apples into a velvety base, then topping it with a savory gingersnap–pumpkin seed crumble. The result is a comforting dish with just the right balance of sweet and savory. Best of all, it’s gluten-free and top 14 allergen-free, making it safe and satisfying for the whole family.
Why You’ll Love This Gluten-Free Butternut Squash Soup
There are plenty of reasons to add this recipe to your fall menu:
- Seasonal flavors: Butternut squash and apples capture the best of autumn produce.
- Unique topping: The savory crumble made with Homefree Gingersnap Mini Cookies and pumpkin seeds adds crunch, warmth, and just a hint of spice.
- Allergy-friendly: Completely free of gluten, dairy, eggs, soy, nuts, and more.
- Make-ahead friendly: The soup reheats beautifully, making it great for meal prep or gatherings.
- Kid-approved: The creamy texture and fun topping make it appealing to little eaters, too.
What You’ll Need
This recipe comes together with simple, wholesome ingredients:
- Butternut squash (about 5 cups, cubed)
- Apples (for natural sweetness and balance)
- Onion, olive oil, and spices (cinnamon, ginger, smoked paprika)
- Vegetable broth and non-dairy milk for creaminess
- Homefree Gingersnap Mini Cookies and pumpkin seeds for the crumble
With just a short ingredient list, you’ll get a dish that tastes layered, complex, and comforting.
Tips & Variations
- Roast for flavor: Roasting the squash, apples, and onion first caramelizes their natural sugars, giving the soup a rich depth.
- Texture preference: Use more broth for a thinner soup or keep it thick and hearty.
- Make it spicy: Add a pinch of cayenne or red pepper flakes for heat.
- Serving suggestion: Pair with gluten-free bread or a crisp green salad for a complete meal.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Just make the crumble fresh for the best crunch.
What kind of apples work best?
Sweet-tart apples like Honeycrisp, Gala, or Fuji work beautifully, but you can also use Granny Smith if you prefer a more tart flavor.
Is the crumble sweet or savory?
It’s both! The spiced cookies add warmth, while the smoked paprika and toasted pumpkin seeds create a savory balance.
Can I make this without the crumble?
Absolutely, though the crumble adds an irresistible contrast in flavor and texture that makes the dish extra special.
This Butternut Squash & Apple Soup with Savory Gingersnap–Pumpkin Seed Crumble is everything you want in a fall recipe: cozy, nourishing, and unexpected. Whether you’re making it for a weeknight dinner or serving it at a holiday gathering, it’s sure to impress.
Need more butternut squash recipes? Try our BUTTERNUT SQUASH HUMMUS, BUTTERNUT SQUASH SPINACH PASTA, or THESE BUDDHA BOWLS.
For the Soup:
- 5 cups butternut squash, peeled, seeded, and cubed (from about 1 medium squash, 2 ½ – 3 pounds whole)
- 2 medium apples, (such as Honeycrisp or Gala), peeled, cored, and chopped
- 1 medium white or yellow onion, chopped
- 2 tablespoons olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 cups gluten-free vegetable broth
- 1 cup full-fat coconut milk or other unsweetened dairy-free milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Fresh thyme and parsley, for serving
Prevent your screen from going dark
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Preheat oven to 400°F. Spread the cubed squash, apples, and onion on a baking sheet. Drizzle with olive oil, sprinkle lightly with salt and pepper, and toss to coat. Roast for 25–30 minutes, until tender and caramelized.
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While the vegetables and apples are roasting, make the crumble.
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In a dry skillet over medium heat, toast the pumpkin seeds for 2–3 minutes until lightly golden and fragrant. Add the crushed Homefree Gingersnap Mini Cookies, olive oil, smoked paprika, and a pinch of salt. Stir frequently for another 2–3 minutes, until the mixture is crisp and aromatic. Remove from heat and let cool. Set aside until serving time.
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Transfer the roasted squash, apples, and onion to a large pot. Add the vegetable broth, cinnamon, ginger, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer over medium heat, then reduce heat, cover, and cook for 10 minutes.
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Blend in batches until smooth. Stir in the non-dairy milk. Adjust seasoning with more salt or pepper if needed. Keep warm.
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Ladle the soup into bowls and sprinkle generously with the savory gingersnap–pumpkin seed crumble. Garnish with fresh thyme and parsley if desired.
Calories: 180kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.002gSodium: 7mgPotassium: 531mgFiber: 5gSugar: 10gVitamin A: 12518IUVitamin C: 29mgCalcium: 69mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
