Spicy apple squash soup is a delicious, savory bowl of comfort that packs a punch thanks to the salsa! Perfect for warming up on chilly fall days.
When most people think of fall, they immediately think of pumpkin. Don’t get me wrong, I love pumpkin too… but my mind always goes to apples and winter squash.
Normally, when you combine these two ingredients, the dish tends to be sweet. Not the case for spicy apple squash soup! This savory dish packs quite a punch thanks to the roasted tomatillo salsa.
When I first saw this golden-orange soup, I expected it to be creamy and mild. Boy, was I surprised when I tasted the heat! It also has a nice crunch from the nut and diced apple garnish.
The unique flavor is really what makes this dish so irresistible. As soon as I feel a chill in the air, this is one of the first soups I make each fall!
How to make spicy apple squash soup
This one-pot recipe comes together in just five simple steps. Ready to see how it’s done?
Step 1: In a large soup pot, heat the olive oil over medium heat. Once hot, add the onion and cook, stirring occasionally, for about 10 minutes or until tender.
Step 2: Add the broth, salsa, water, squash, ¾ of the apples, rosemary, coriander, and white pepper. Stir, then bring everything to a boil.
Step 3: Reduce the heat to low, cover, and cook, stirring occasionally, for 20 to 30 minutes or until the squash is tender.
Step 4: Use an immersion blender to purée the soup right in the pot. Process until smooth.
Step 5: Pour into bowls and garnish with the almonds and remaining diced apples.
Your perfect fall soup is ready to enjoy!
Variations for this recipe
If you don’t like really thick soups, you might want to use a bit more broth. I recommend adding a ¼ cup at a time so the soup doesn’t get too thin.
Not a fan of spicy food? You can substitute a milder salsa for all the flavor without the heat.
If you’re watching your sodium intake, use no-salt-added broth and make the roasted tomatillo salsa without any added salt. 99% of the sodium in this recipe comes from these two ingredients.
No immersion blender? No problem! Just blend half of the soup at a time in a blender or food processor. Make sure you allow the steam to escape and follow the appliance instructions for hot liquids.
Leftover soup is such a treat. The flavors will deepen in the refrigerator, so you may enjoy the taste even more the next day!
Store any extra soup in an airtight container in the fridge. It will stay fresh for up to five days.
Other vegan soup recipes
Looking for more plant-based soups to cozy up to this fall? You’d be surprised how creamy and satisfying vegan soups can be! Here are a few of my favorite recipes I know you’ll love:
When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Spicy Apple Squash Soup
- 1 tablespoon olive oil
- 1 cup onion (chopped)
- 1¼ cups vegetable broth
- 1 cup Roasted Tomatillo Salsa (or bottled salsa verde)
- 1 cup water
- 1 pound butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 2 medium apples (diced)
- ½ teaspoon dried rosemary leaves
- ¼ teaspoon ground coriander
- ¼ teaspoon white pepper (or regular pepper)
- ½ cup sliced almonds (toasted)
- In a large soup pot, heat the olive oil over medium heat. Once hot, add the onion and cook, stirring occasionally, for about 10 minutes or until tender.1 tablespoon olive oil, 1 cup onion
- Add the broth, salsa, water, squash, ¾ of the apples, rosemary, coriander, and white pepper. Stir, then bring everything to a boil.1¼ cups vegetable broth, 1 cup Roasted Tomatillo Salsa, 1 cup water, 1 pound butternut squash, 2 medium apples, ½ teaspoon dried rosemary leaves, ¼ teaspoon ground coriander, ¼ teaspoon white pepper
- Reduce the heat to low, cover, and cook, stirring occasionally, for 20 to 30 minutes or until the squash is tender.
- Use an immersion blender to purée the soup right in the pot. Process until smooth.
- Pour into bowls and garnish with the almonds and remaining diced apples.2 medium apples, ½ cup sliced almonds