This butternut squash soup recipe with apple and fennel is everything you love about a classic fall soup — but with a vibrant, unexpected twist.

A close up of a bowl of butternut squash apple soup next to a bowl of aleppo pepper. — Photo Credits: Omayah Atassi

This cozy sheet pan soup layers the natural sweetness of roasted butternut squash and apples with the subtle licorice flavor of fennel, all punctuated with a splash of apple cider vinegar and the gentle warmth of Aleppo pepper. It’s velvety, nourishing, and so simple to make—perfect for when you want a comforting bowl of wholesome soup.

Roasting the vegetables and apples brings out their natural sweetness and develops a layer of rich, caramelized flavor. Once blended, the result is a silky, creamy soup that feels so luxurious, you’d never guess it’s completely plant-based.

This soup is easy enough for a weeknight dinner, but special enough to serve when hosting. Plus, it all comes together on two sheet pans, meaning big flavor with minimal clean-up. Whether you’re cozying up at home or planning a gathering, don’t miss out on making this unforgettable butternut squash soup recipe.

Table of Contents

Ingredients for Butternut Squash Soup
How to Make Sheet Pan Butternut Squash Soup
What to Serve with Butternut Squash Soup
How to Store Butternut Squash Soup
More Beautiful Butternut Squash Recipes
Butternut Squash Soup with Apple, Fennel, and Aleppo Pepper Recipe

Ingredients for the butternut squash apple soup including vegetable broth, butternut squash, apples, olive oil, salt, fennel, aleppo pepper, apple cider vinegar, and black pepper.

Ingredients for Butternut Squash Soup

This creamy, plant-based soup comes together with just a few simple ingredients:

Butternut squash: Sweet and mild butternut squash gives the soup its silky, golden base. A medium-sized squash, about 2 1/2 pounds, is perfect.
Apples add a light, fruity sweetness that balances the velvety richness of the squash. Choose sweet apples rather than tart varieties. Gala, Fuji, or Honeycrisp all work beautifully.
Fennel adds a subtle licorice flavor that adds a welcome vegetal note. You’ll need a full bulb for this recipe, and you can save some of the bright green fronds to garnish the finished soup! Not a fan of fennel? Substitute an onion.
Extra virgin olive oil helps the vegetables caramelize as they roast and, drizzled on the finished soup just before serving, adds a wonderful aroma. I recommend a buttery olive oil, such as Italian Nocellara.
- READ MORE: Cooking with Olive Oil: Everything You Need to Know
- TRY IT: Italian Nocellara Extra Virgin Olive Oil from Sicily
Salt and black pepper: While some butternut squash soup recipes incorporate lots of spices, this is not a heavily seasoned soup, so salt and pepper are important to help the flavors of the produce sing.
Vegetable broth acts as a light liquid base that lets the flavor of the roasted produce shine. Store-bought or homemade both work well, and you can substitute chicken stock, if you like.
Aleppo pepper flakes add a smoky, fruity heat that complements the soup beautifully. Feel free to use red pepper flakes instead, but know that they are spicier!
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Grab a bottle of our Aleppo-style pepper
Apple cider vinegar lifts the flavors and keeps the soup from feeling too heavy. Look for raw vinegar with the mother for extra nutritional benefits. Feel free to substitute either white wine vinegar or white balsamic.
Roasted pepitas: The perfect garnish for crunch and nutty flavor. You can toast them yourself or buy them already roasted.
Parsley is optional, but it adds a welcome sprinkle of green.

An overhead photo of a bowl of butternut squash apple soup next to a bowl of aleppo pepper.

How to Make Sheet Pan Butternut Squash Soup

This butternut squash soup recipe couldn’t be easier! It’s mostly hands-off as the vegetables and apples roast, followed by a quick puree. Follow these simple steps and you’ll have a cozy bowl of autumn comfort on the table in under an hour.

Get ready. Preheat the oven to 425°F and arrange two racks in the top and bottom thirds. Halve and seed a medium butternut squash (about 2 1/2 pounds). Place it cut-side up on a rimmed baking sheet. Brush with 1 tablespoon extra virgin olive oil and sprinkle with kosher salt.
Prepare the vegetables. Trim and thinly slice 1 fennel bulb. Halve and core 4 sweet apples; no need to peel them. Place the apples skin-side up on a second rimmed baking sheet. Scatter the sliced fennel on, too. Drizzle the apples and fennel with 1 tablespoon of olive oil and sprinkle with salt.
Roast the vegetables. Transfer both pans to the oven. After 15 minutes, toss the fennel and rotate the pans. After another 15 minutes (30 minutes total), once the apples and fennel are caramelized and golden, remove them from the oven. Continue roasting the squash until fork-tender and charred in spots, about 20 to 30 minutes longer.
Purée the vegetables: Scoop the roasted squash flesh out of the skin and into a blender. Add the roasted apples, fennel, 4 cups vegetable broth, and a pinch more salt. Blend until smooth, working in batches if needed. Alternatively, use an immersion blender.
Simmer and season. Transfer the vegetable purée to a pot. Add 1 teaspoon Aleppo pepper, 1 tablespoon apple cider vinegar, and 1/2 teaspoon freshly ground black pepper. Stir and simmer gently for 5 to 10 minutes to let the flavors come together. Adjust seasoning to taste.
Garnish and serve. Ladle into bowls and top with toasted pumpkin seeds, an extra sprinkle of Aleppo pepper, and a drizzle of extra virgin olive oil. Serve warm.

What to Serve with Butternut Squash Soup

This Roasted Butternut Squash, Apple, and Fennel Soup is hearty enough to enjoy on its own with a hunk of crusty bread. For a bigger meal, serve it alongside a bright salad, like a simple arugula salad or fattoush. It also pairs beautifully with a savory main dish like roasted chicken, lamb chops, or even baked salmon. And if you’re hosting, add a cheese board or mezze platter for a warm, elegant touch.

How to Store Butternut Squash Soup

Like all the best comforting soups, this one gets even more flavorful after a day or two. Store it in the fridge for up to 5 days or freeze it for later. Reheat gently on the stove, adding a splash of water or broth to bring it back to its creamy, silky best. If you aren’t concerned about adding dairy, you can also stir in whole milk, half-and-half, or a little cream.