This creamy butternut squash soup with apple and coconut milk captures the flavors of fall. It's easy to make and vegan, making it the perfect soup recipe!
As the autumn leaves begin to paint the world in shades of amber and gold, my mind drifts back to the cozy kitchen of my first Canadian home. The aroma of butternut squash and apple soup wafting through the air always signaled the start of fall, a time when me and my then-boyfriend would gather around the table, sharing stories and laughter over steaming bowls of comfort. But with two lactose-intolerant people in one house, I subbed cream for coconut milk for an easy vegan butternut squash soup recipe.
Now, this simple recipe, enriched with the subtle sweetness of apples and the creamy indulgence of coconut milk, like my Brazilian fish stew with coconut milk, has become my own family's tradition now. As I prepare it for my two little ones, I'm transported back to those cherished moments, and I can almost hear the gentle hum of my old ceiling fan.
There's something magical about the way this fall soup brings people together. Perhaps it's the warm, inviting color that reminds us of autumn sunsets, or maybe it's the comforting blend of flavors that feels like a hug in a bowl. Whatever the reason, this butternut squash and apple soup has the power to turn any meal into a special occasion. And the best part is, I make in one pot and use an immersion blender, no pre-roasting necessary!
Ingredients for Butternut Squash Soup Recipe
- Butternut Squash: This versatile winter squash is packed with vitamins A and C, making it perfect for boosting immunity during the colder months. I use chopped butternut in this delicious soup (I peel the squash, in case you're wondering!).
- Granny Smith Apple: The tartness of this apple variety balances the sweetness of the squash and adds a subtle fruity note to the soup. You can use sweet apples if you prefer, but I like apples that are tart in this soup to balance out the squash's inherent sweetness.
- Onion: A kitchen staple that provides a savory foundation for the soup's flavor profile.
- Garlic: Just a couple of cloves add depth and a hint of pungency to complement the sweet elements.
- Vegetable Broth: The liquid base that brings everything together, allowing for a vegan-friendly option.
- Coconut Milk: This ingredient is key for creating a luxuriously creamy texture without the need for dairy.
- Hazelnuts: A crunchy topping that adds texture and a boost of nutrients like magnesium and zinc.
- Fresh Thyme : This herb brings a subtle earthiness that elevates the overall flavor of the soup, like in my apricot thyme jam..
See recipe card for exact quantities.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- vegetable peeler
- wooden spoon, ladle, and measuring cutes
- Blender
- Serving bowls
Directions to Make Roasted Butternut Squash Soup
Prepare the Base
Start by heating some oil in a large soup pot over medium heat. Add the onion and minced garlic, sautéing until they're soft and fragrant. This step is crucial for building a flavorful foundation for this vegan butternut squash and apple soup.
Add Squash and Apple
Next, add the cubed butternut squash and chopped Granny Smith apple to the pot. If you prefer, you can roast the squash in the oven beforehand for a deeper flavor. Let them cook for a few minutes, stirring occasionally to allow their flavors to meld with the onion and garlic. This simple step is key to make this recipe truly delicious.
Simmer the Soup
Pour in the vegetable broth and bring everything to a boil. Once boiling, reduce the heat and let the cozy soup simmer until the squash is tender, which usually takes about 20 minutes. This easy butternut squash soup recipe is perfect for fall and is simple to make.
Blend Until Smooth
When the squash and apples are very soft, it's time to blend the soup. If you have an immersion blender, you can do this right in the pot. Otherwise, carefully transfer the hot soup to a regular blender in batches, being sure to let it cool slightly first. Blend until the soup is smooth and velvety. Be cautious when blending hot soup.
Add Creaminess
Return the blended soup to the pot if you used a regular blender. For a vegan version, stir in coconut milk, which transforms the texture into something truly luxurious. If you're not vegan, you could use heavy cream or sour cream instead.
Season and Taste
Give the creamy butternut squash apple soup a taste and season with salt and pepper as needed. This is your chance to adjust the flavors to your liking. You might want to add a splash of apple cider for extra depth.
Garnish and Serve
Ladle the hearty soup into bowls. To make the presentation extra special, top each serving with a handful of finely cubed Granny Smith apple, a drizzle of coconut milk or cream, a sprinkle of toasted pumpkin seeds, and a few fresh thyme leaves. Finish with a crack of black pepper for a subtle heat that ties everything together.
Storage or Butternut Squash Apple Soup
When it comes to storage, this vegan butternut squash soup is a meal prepper's dream. Leftover soup keeps well in the refrigerator for up to 5 days, making it perfect for quick lunches or easy dinners throughout the week. I often make a double batch on Sunday evenings, portioning it out into individual containers for grab-and-go meals during busier days.
The soup also freezes beautifully for up to 3 months, so don't hesitate to make extra and save some for those nights when cooking feels like too much of a chore.
Recipe Tips
If you're short on time, look for pre-cut squash at your grocery store. You can also experiment with other squash varieties, like acorn or kabocha squash, for different flavors.
For a variation, try adding a tart green apple instead of Granny Smith, like in my pear, apple, and fennel salad..
Accompanying Dishes
This creamy apple butternut squash soup recipe is perfect for Thanksgiving or any cool autumn day. It works great with roasted paprika chicken!
As for accompanying dishes, this butternut squash and apple soup is hearty enough to stand on its own as a light meal, especially when served with a crusty whole grain bread for dipping. However, when I'm looking to create a more substantial dinner, I often pair this velvety soup with a simple mixed green salad tossed in a light vinaigrette. For special occasions or when we have guests over, I might serve it as a starter before a main course of roasted chicken or baked tofu with seasonal vegetables.
Recipe
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Butternut Squash Soup with Apple and Coconut Milk
Equipment
- Sharp Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Immersion blender or regular blender
- Ladle
- Serving bowls
Ingredients
- 1 butternut squash peeled and cubed
- 1 Granny Smith apple , peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons oil
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
Garnishes:
- ½ Granny Smith apple, finely cubed
- Coconut milk for drizzling
- Pumpkin seeds, toasted or hazelnuts
- Fresh thyme leaves
- Cracked black pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and garlic, cook until soft (about 5 minutes)
- Add the squash and apple, cook for 5 more minutes.
- Pour in broth to the squash mixture, and bring to a boil.
- Reduce heat, and cook until the squash is tender (about 20 minutes).
- Blend soup until smooth using an immersion blender, or transfer the soup to a regular blender for processing.
- Stir in coconut milk. Taste and season with salt and pepper.
- Ladle the creamy soup into bowls.
- Top each bowl of finished soup with: - A small handful of finely chopped apple - A drizzle of coconut milk - Sprinkle of toasted pumpkin seeds - Few fresh thyme leaves - Crack of black pepper
- Serve immediately.
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