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This Butternut Squash and Apple Soup is creamy and bursting with fall flavor! Hard to believe it’s totally vegan and made with only 8 ingredients.
This soup screams Fall. I mean…butternut squash + crisp apples + warming fall spices? Case. in. point.
While this soup goes big on flavor, you only need 8 healthy ingredients and around 30 minutes to make it. How’s that for a win-win-win, huh?
HOW TO MAKE BUTTERNUT SQUASH AND APPLE SOUP
- Sauté the onion and apple until translucent, then add in the spices and garlic
- Toss in the butternut squash, coconut milk, and vegetable broth and bring to a boil
- Simmer until the squash is fork tender, then blend an enjoy!
You can use either an immersion blender or a stand-up blender to blend the soup – either way, it will be smooth and creamy.
While you may think apples in soup sounds like a big no-no, it actually works really well here. Tart Granny Smith apples help to cut through the creaminess of the coconut milk, add more depth of flavor to the squash, and complement our fall spices (sage + rosemary) really, really well.
This Butternut Squash and Apple Soup tastes exactly like the soup our family friend used to make at Thanksgiving – except it’s totally dairy-free and oil free! I like to save a few tablespoons of coconut milk to swirl on top of my soup. It makes the presentation that much fancier, especially when you top it with black pepper.
TIME SAVING HACKS:
- If you’re in a rush, you can buy pre-chopped butternut squash and/or onion.
- This soup can be made up to 3 days ahead of time, and defrosted as needed. You can also store it in the freezer for up to one month!
- If you do opt to chop, don’t worry about making everything too small – it will all get blended together anyway.
If you’re looking for more cozy soup recipes, you’ll also love this Hearty Sweet Potato & Lentil Soup, this Curried Lentil Soup, and this Creamy Tomato & Red Pepper Soup!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintButternut Squash and Apple Soup
This Butternut Squash and Apple Soup is creamy and bursting with fall flavor! Hard to believe it’s totally vegan and made with only 8 ingredients.
- Prep Time: 10 Minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4 to 6 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 tablespoon olive oil*
- 1 small yellow onion, diced
- 2–3 cloves of garlic, minced
- 1 Granny Smith apple, diced
- 1/2 tablespoon chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 small butternut squash, peeled and diced (about 5–6 cups/800 g)
- 1 13.5 ounce can light coconut milk
- 3 cups vegetable broth
- Salt and black pepper, to taste
Instructions
- Bring a large soup pot to medium heat and add the oil (for oil-free add a splash of vegetable broth). Add the onion and apple, then sauté until the onion is translucent, 3 to 5 minutes
- Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, then add in the squash, coconut milk, and vegetable broth.
- Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender. Carefully use an immersion blender to blend the soup until smooth, or transfer to an upright blender and blend on high speed to do the same.
- Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month
Notes
- I would not recommend substituting another variety of apple here; Granny Smith provides a nice, unique tart flavor
- Coconut milk can be substituted for almond or soy milk, but the final soup will be less creamy
Keywords: butternut squash soup, vegan fall soup, vegan butternut squash soup, healthy butternut squash soup, squash and apple soup, thanksgiving soup recipe vegan
What are your thoughts about roasting the butternut squash first?
Hi Amy, this could work. I would still simmer the other veggies and the apple for about 10 minutes and add in the roasted squash just before blending to avoid over cooking. Let me know if you try this out!
I love how creamy and thick this soup is; it’s like a bisque! Don’t skip on the fresh herbs – they make it!
★★★★★
I wanted to like this recipe more, however I found the coconut milk a pronounced flavor. I roasted 6 cups of butternut squash first, used leeks and a shallot instead of an onion because that’s what I had. Next time I’ll leave out the coconut milk and add more broth.
★★★
Hi Heather, thank you for your feedback. If you would still like the soup to have a creamy component, you can substitute the coconut milk for any other plant-based milk you prefer, just make sure it’s an unsweetened variety. You can also blend 1/2 a cup of cashews in about 1 1/2 cups of water for a creamy cashew milk and add this in place of the coconut milk, as it would be more neutral in flavor. Let me know if you try this out!
Delicious and would have never thought to combine the ingredients this way! I love pumpkin soups and squash soups and love trying different variations. Thank you!
★★★★★
Happy you found the combination delicious, Marin!
I always say my love language is food. I do all the cooking in our house and love coming up with new ideas and finding new recipes. Every night I am so eager to ask my boyfriend or friends what they think of the food, hoping they love it.
I made this soup last night because I had a squash I needed to use up. I did not have rosemary or sage and I used a Pink Lady Apple instead of a Granny Smith but it added the perfect sweetness to the soup.
When we sat down to eat, I didn’t even have to ask, my boyfriend, after one bite, told me he thought it was really good and part way through commented on how good the apple was.
This recipe was so easy to make and a hit in our household!
★★★★★
I really love the flavors in the soup and how it feel so comforting and seasonal. Is this a good recipe to freeze? I love soup for a couple of days, but prefer to freeze the rest !
★★★★★
Hi Kelly! Yes, it’s freezer-friendly.
WOW. very unique, delicious combination of flavours. such a wonderful sweetness. made for (canadian) thanksgiving and it’s perfect for the season!!! thank you
★★★★★
Glad it turned out great, Ani! Happy Thanksgiving!
Made some adjustments (as we always do when adopting a recipe)… fantastic base for a recipe! Thanks for sharing. I hope someone I know will make this “as is” so I can compare to the changes that I made.
★★★★★
Thank you for trying the recipe, Jen! Glad you liked it!
Excellent!! My family begs me to make this soup; even in the middle of summer. Thank you for sharing
★★★★★
You’re welcome. I appreciate the feedback, Cin! I’m glad you and your family loved it! ♥
My family loves this! Getting my husband and son to eat vegetables almost impossible, but even they ask for this soup. I do a bit of sweet curry to mine to cut the strong butternut squash flavor.
★★★★★
Can I use Almond milk instead of coconut milk in this soup.
Coconut milk can be substituted for almond or soy milk, but the final soup will be less creamy.
Delicious!
★★★★★
Thank you!
Made this for lunch today, really comforting and tasty.
★★★★★
Thank you!
Absolutely loved this soup. Trying to eat more vegan friendly food and this is a keeper ty
★★★★★
Glad you loved it, Lisa. Thank you for leaving a feedback!
My non-vegan boyfriend loved it! I haven’t tried it yet so I can’t say much but he was licking the serving spoon and getting the last bit out of his bowl ???? he said he can taste all the herbs (which he loves) but probably could use less sage and more apple (ours was kind of small). Can’t wait to try it with some bread tomorrow! Thanks Caitlin!
★★★★★
Love it! Thanks so much for sharing!
Could I substitute dry sage & rosemary? As that’s all I have. If so, how much of each? Thank you.
Hi Astaff, yes, you can. You can sub 1/2 tsp dried rosemary and 1/3 tsp dried sage for the fresh. This is because dried herbs tend to be more concentrated in flavor than fresh.