Butternut Squash and Apple Bisque
This Butternut Squash & Apple Bisque is creamy, cozy, slightly sweet, and one of those recipes that just tastes like fall.
GLUTEN FREE SOUPS
Lauren Vasnelis
9/20/2026
Butternut Squash & Apple Bisque
This Butternut Squash & Apple Bisque is creamy, cozy, slightly sweet, and one of those recipes that just tastes like fall. Butternut squash and apples create the base, while onion, garlic, cinnamon, and chicken stock keep the soup savory and balanced. A little full-fat coconut milk at the end makes it extra creamy without using any dairy.
I like my bisque on the thicker side, so I usually start with around 3 cups of chicken stock. You can easily add more if you prefer a thinner soup. I also skip the oil when sautéing the vegetables and use a little chicken stock instead. It keeps everything soft and perfect for blending.
Finish it with pumpkin seeds and a little cinnamon for an easy fall soup that works as a starter, lunch, or cozy dinner.
Servings: 6
Prep Time: About 15 minutes
Cook Time: About 35 minutes
Total Time: About 50 minutes
Equipment
Large stock pot
Immersion/hand blender or standard blender
Ingredient Breakdown
Butternut Squash
Butternut squash is the main ingredient and gives this bisque its naturally creamy texture, beautiful color, and slightly sweet flavor. I use 1½ pounds of diced butternut squash. You can prep a whole squash yourself or use pre-cut squash to save time.
Apples
Four apples add natural sweetness and another layer of fall flavor without turning this into a sweet soup. They soften completely during cooking and disappear into the squash once everything is blended. I dice them before adding them so they cook down quickly and evenly.
Onion
One medium onion gives the bisque its savory foundation and helps balance the sweetness of the apples and squash. I sauté it until translucent before simmering everything together.
Chicken Stock
Chicken stock provides the cooking liquid and keeps the soup savory. I use approximately 3–4 cups depending on how thick I want the finished bisque. I prefer mine thick, so I start closer to 3 cups. It’s much easier to thin a finished bisque than to fix one that’s too watery.
Full-Fat Coconut Milk
Full-fat coconut milk is optional depending on how creamy you want the finished soup, but I love what it does here. Just ½ cup adds richness and gives the bisque an extra-smooth consistency without overpowering the squash and apple flavors.
Garlic
Garlic keeps the soup firmly on the savory side and works really well against the sweetness of the squash and apples. I add it toward the end of the sautéing process so it has time to become aromatic without burning.
Cinnamon
Cinnamon reinforces the natural fall flavors of the apples and butternut squash. I add it to taste rather than giving an exact measurement because you can easily adjust it depending on how prominent you want that warm cinnamon flavor.
Ingredients
1½ pounds butternut squash, diced
4 apples, diced
1 medium onion, diced
3–4 cups chicken stock, divided, plus more if needed
½ cup full-fat coconut milk
3 tablespoons minced garlic
Cinnamon, to taste
Salt, to taste
Black pepper, to taste
Optional Garnish
Pumpkin seeds
Cinnamon
Instructions
Sauté the Vegetables & Apples
Add the diced onion to a large stock pot with salt, black pepper, and a small splash of chicken stock. Sauté until the onion begins to soften.
Add the diced butternut squash and continue sautéing. Add small splashes of chicken stock as necessary to keep everything from sticking to the bottom of the pot.
Add the diced apples and continue cooking until the onion is translucent and the squash and apples have begun to soften.
Add the minced garlic and cinnamon. Sauté for approximately 1 minute, until the garlic becomes aromatic.
Simmer the Bisque
Add the remaining chicken stock. You’ll use approximately 3–4 cups total, including whatever you used while sautéing.
Bring the soup to a simmer and cook for approximately 25 minutes, or until the butternut squash and apples are completely tender.
Stir in the ½ cup full-fat coconut milk for a creamier finish.
Blend & Serve
Carefully blend the soup with an immersion blender until it reaches your preferred consistency. I like mine completely smooth.
If you’re using a standard blender rather than an immersion blender, use appropriate caution with hot liquids and allow the soup to cool sufficiently before transferring and blending it.
If the finished bisque is thicker than you like, gradually add additional chicken stock until you reach your preferred consistency.
Taste and adjust the salt, pepper, and cinnamon as needed.
Garnish with pumpkin seeds and a little additional cinnamon. Serve and enjoy!
Lauren’s Tips 💛
Skip the Oil: I don’t use oil when I sauté vegetables for soup. I find that oil can make the vegetables a little crispy on the outside, and that’s not the texture I’m looking for when everything is eventually going into a creamy soup. I use small amounts of chicken stock instead.
Start Thick: I like my bisque thicker, so I start closer to 3 cups of chicken stock. You can always add more stock after blending, but once you’ve made your soup too thin, it’s much harder to go backward.
Blend It Really Smooth: For me, the difference between a squash soup and a bisque is that luxurious, completely smooth texture. I blend mine really well and then adjust the thickness afterward.
Notes
Pre-cut butternut squash is a great shortcut if you don’t want to peel and dice a whole squash.
The amount of chicken stock is intentionally given as a range. Use approximately 3 cups for a thicker bisque and add more as necessary for a thinner consistency.
Full-fat coconut milk gives the best creamy texture. A lighter coconut milk will produce a less-rich finished soup.
The coconut milk can be omitted if you don’t want the additional creaminess.
Because apples vary in sweetness, taste the finished soup before adjusting your cinnamon or other seasoning.
Pumpkin seeds make a great garnish because they add crunch against the completely smooth bisque.
If using a standard blender instead of an immersion blender, take appropriate precautions when blending hot soup. Don’t tightly seal very hot liquid in a blender in a way that can allow pressure to build.
Leftover bisque should be stored covered in the refrigerator and reheated gently. Add a splash of chicken stock if it thickens more than you like after refrigeration.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Do I need to peel the butternut squash?
If you’re starting with a whole butternut squash, yes, I would remove the tough outer skin before dicing it. Pre-cut butternut squash makes this step much easier.
What kind of apples should I use?
You can use your favorite apples. A sweeter apple will make the bisque slightly sweeter, while a more tart variety will give you a little more contrast against the naturally sweet squash.
Can I use vegetable stock instead of chicken stock?
Yes. Vegetable stock would work well if you want to make the soup without chicken stock. Just keep in mind that the flavor will change slightly depending on the stock you use.
How much chicken stock should I use?
Start with around 3 cups total if you like a thick bisque. Once everything is blended, add additional stock until the consistency is exactly where you want it.
Is the coconut milk necessary?
No. The soup will still blend into a creamy consistency because of the butternut squash and apples. The full-fat coconut milk simply makes it richer and creamier.
Does the soup taste strongly like coconut?
With only ½ cup of coconut milk against the squash, apples, chicken stock, garlic, and seasonings, coconut isn’t intended to be the dominant flavor. If you’re particularly sensitive to coconut flavor, you can use less or omit it.
Can I make this without an immersion blender?
Yes. A regular blender works, but be careful when working with hot liquids. Let the soup cool appropriately and blend it safely in batches if necessary.
What if my bisque is too thick?
That’s an easy fix. Add chicken stock a little at a time while stirring until you reach the consistency you want.
What if my bisque is too thin?
Let it simmer uncovered a little longer so some of the liquid can reduce. That’s also why I prefer starting with less stock and adding more later.
Can I make this ahead of time?
Yes. This is a great make-ahead fall soup. Store it covered in the refrigerator and gently reheat it when you’re ready to serve.
What should I serve with Butternut Squash & Apple Bisque?
It works well as a fall starter or alongside a sandwich or salad. You can also serve a larger bowl with your favorite gluten-free bread for a simple meal.