A Publication of WTVP

Maple Butternut Squash and Apple Soup

by Mary DiSomma |
butternut 19-sharpen

Maple Butternut Squash and Apple Soup

Although I love all the seasons, when autumn rolls around, I really get excited. In addition to the brightly colored leaves, the first use of our farm’s fireplace and some of my favorite holidays, fall brings a bounty of produce to my kitchen.

Although winter squash is grown in the late summer and early fall, the name comes from the hard shell that differentiates it from summer squash. The most widely available winter squash is butternut squash, with its long neck and bulbous bottom. Look for the longer necks, which is where most of the tender orange flesh is.

For apples, I am particularly fond of Honeycrisp for its sweetness and Granny Smith for its ability to hold its shape during baking.

One of my favorite recipes is a delicious maple butternut squash and apple soup. It’s super easy to make, low in calories and vegan (though no one would guess!). I top it off with a swirl of Greek yogurt to make a restaurant-quality presentation.

  • Prep Time20 min
  • Cook Time35 min
  • Total Time55 min
  • YieldServes 4 to 6
  • Course
    • Main Course
  • Cooking Method
    • stovetop


  • 1 tablespoon olive oil
  • ½ cup finely diced onion
  • 2 garlic cloves, minced
  • 1-inch piece fresh ginger root, peeled and finely chopped
  • 1 large Granny Smith or Honeycrisp apple, peeled and diced
  • 1 small butternut squash, about 1.5 pounds, peeled, seeds removed and cut into ½-inch pieces
  • 1 can (13.5 oz.) light coconut milk
  • 3 cups vegetable broth
  • 3 tablespoons maple syrup, or more to taste
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage or thyme leaves
  • Salt and white pepper, to taste


  • ½ cup plain Greek yogurt

  • 1 tablespoon almond or coconut milk



Heat a large pot on medium. When hot, add the olive oil.  Add the onion and apple and sauté until the onion is translucent, about 3 minutes. Stir occasionally.


Add the garlic and ginger root. Cook, stirring constantly, for 1 minute. Make sure the garlic does not brown. Add the squash, coconut milk, vegetable broth, and maple syrup.


Raise the heat and bring the mixture to a boil. Reduce heat to medium-low and simmer, uncovered, until squash is fork-tender, about 12 to 15 minutes. Add the rosemary and sage or thyme leaves.


Now it’s time to puree the soup until it’s smooth. You can do this in batches in a blender or food processor or directly in the pot using an immersion blender. After it’s smooth, taste the soup and season with salt, white pepper and more maple syrup, if desired. Garnish with a swirl of Greek yogurt thinned with almond or coconut milk.


Mary DiSomma

Mary DiSomma

Our chef lives in Oak Park and Cuba, Illinois. She is an author, publisher, philanthropist, podiatrist, entrepreneur, wife to Bill and mom to four adult children. She also appears on Peoria Magazine’s You Gotta See This! on WTVP PBS