Squash Apple Soup (Vegan, Gluten Free)

Out of all the fall produce, squash is my most favorite.  Probably why I have so many squash recipes on the blog.  This Squash Apple Soup is sure to please.  I used kabocha squash in my recipe.  In my opinion, it’s the sweetest and most buttery squash out there.  Try this recipe that calls for it too.


Squash Apple Soup


This squash apple soup is perfect for a plant based Thanksgiving.  Also perfect for those cold winter days.  We don’t have too many of those here in Texas, but it’s nice to have when we do.


Squash Apple Soup


I used a honey crisp apple for mine, but you can use any apple you like.  This healthy soup recipe is vegan, gluten free and paleo.  I topped mine with some pepitas, but that is totally optional.

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.


Squash Apple Soup

Squash Apple Soup

Prep Time 5 min Cook Time 45 min Serves 5 servings     adjust servings


  • 1 cooked kombocha squash, cooked with skin removed
  • 1 honey crisp apple, cored and chopped
  • 2 cloves garlic
  • 2 cups unsweetened almond milk
  • 1/2 tsp onion powder
  • 1/2 tsp dried sage
  • Sea salt to taste


  1. To cook the squash, cut in half and place face down on a baking sheet . You can either roast at 400 for 45-50 minutes, or cook in the instant pot for 10-15 minutes on manual. If you do use the instant pot, place the squash on the rack and add some water to the bottom.
  2. Combine all ingredients in a blender and blend until smooth.
  3. Top with peptias (optional) and serve immediately.


Recipe Notes

This should last 5 days in the fridge. It can also be frozen for longer storage. Enjoy!


Squash Apple Soup

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