Butternut Squash & Apple Soup with Savory Gingersnap–Pumpkin Seed Crumble
Published Nov 19, 2025
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We love soup around here and when autumn rolls around, nothing says cozy quite like a bowl of creamy butternut squash soup. This recipe takes things up a notch by blending roasted squash and apples into a velvety base, then topping it with a savory gingersnap–pumpkin seed crumble. The result is a comforting dish with just the right balance of sweet and savory. Best of all, it’s gluten-free and top 14 allergen-free, making it safe and satisfying for the whole family.
Table of Contents
Why You’ll Love This Gluten-Free Butternut Squash Soup
There are plenty of reasons to add this recipe to your fall menu:
- Seasonal flavors: Butternut squash and apples capture the best of autumn produce.
- Unique topping: The savory crumble made with Homefree Gingersnap Mini Cookies and pumpkin seeds adds crunch, warmth, and just a hint of spice.
- Allergy-friendly: Completely free of gluten, dairy, eggs, soy, nuts, and more.
- Make-ahead friendly: The soup reheats beautifully, making it great for meal prep or gatherings.
- Kid-approved: The creamy texture and fun topping make it appealing to little eaters, too.
What You’ll Need
This recipe comes together with simple, wholesome ingredients:
- Butternut squash (about 5 cups, cubed)
- Apples (for natural sweetness and balance)
- Onion, olive oil, and spices (cinnamon, ginger, smoked paprika)
- Vegetable broth and non-dairy milk for creaminess
- Homefree Gingersnap Mini Cookies and pumpkin seeds for the crumble
With just a short ingredient list, you’ll get a dish that tastes layered, complex, and comforting.
Tips & Variations
- Roast for flavor: Roasting the squash, apples, and onion first caramelizes their natural sugars, giving the soup a rich depth.
- Texture preference: Use more broth for a thinner soup or keep it thick and hearty.
- Make it spicy: Add a pinch of cayenne or red pepper flakes for heat.
- Serving suggestion: Pair with gluten-free bread or a crisp green salad for a complete meal.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! The soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Just make the crumble fresh for the best crunch.
What kind of apples work best?
Sweet-tart apples like Honeycrisp, Gala, or Fuji work beautifully, but you can also use Granny Smith if you prefer a more tart flavor.
Is the crumble sweet or savory?
It’s both! The spiced cookies add warmth, while the smoked paprika and toasted pumpkin seeds create a savory balance.
Can I make this without the crumble?
Absolutely, though the crumble adds an irresistible contrast in flavor and texture that makes the dish extra special.
This Butternut Squash & Apple Soup with Savory Gingersnap–Pumpkin Seed Crumble is everything you want in a fall recipe: cozy, nourishing, and unexpected. Whether you’re making it for a weeknight dinner or serving it at a holiday gathering, it’s sure to impress.
Need more butternut squash recipes? Try our BUTTERNUT SQUASH HUMMUS, BUTTERNUT SQUASH SPINACH PASTA, or THESE BUDDHA BOWLS.
Butternut Squash & Apple Soup with Savory Gingersnap–Pumpkin Seed Crumble
Ingredients
For the Crumble:
- 1 cup Homefree Gingersnap Mini Cookies, lightly crushed
- ¼ cup pumpkin seeds, (pepitas)
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- Pinch of salt
For the Soup:
- 5 cups butternut squash, peeled, seeded, and cubed (from about 1 medium squash, 2 ½ – 3 pounds whole)
- 2 medium apples, (such as Honeycrisp or Gala), peeled, cored, and chopped
- 1 medium white or yellow onion, chopped
- 2 tablespoons olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 cups gluten-free vegetable broth
- 1 cup full-fat coconut milk or other unsweetened dairy-free milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Fresh thyme and parsley, for serving
Instructions
- Preheat oven to 400°F. Spread the cubed squash, apples, and onion on a baking sheet. Drizzle with olive oil, sprinkle lightly with salt and pepper, and toss to coat. Roast for 25–30 minutes, until tender and caramelized.
- While the vegetables and apples are roasting, make the crumble.
- In a dry skillet over medium heat, toast the pumpkin seeds for 2–3 minutes until lightly golden and fragrant. Add the crushed Homefree Gingersnap Mini Cookies, olive oil, smoked paprika, and a pinch of salt. Stir frequently for another 2–3 minutes, until the mixture is crisp and aromatic. Remove from heat and let cool. Set aside until serving time.
- Transfer the roasted squash, apples, and onion to a large pot. Add the vegetable broth, cinnamon, ginger, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer over medium heat, then reduce heat, cover, and cook for 10 minutes.
- Blend in batches until smooth. Stir in the non-dairy milk. Adjust seasoning with more salt or pepper if needed. Keep warm.
- Ladle the soup into bowls and sprinkle generously with the savory gingersnap–pumpkin seed crumble. Garnish with fresh thyme and parsley if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
