Butternut Squash and Apple Soup

white bowl of butternut squash and apple soup with coconut milk swirl on wooden cutting board

4.8 from 13 reviews

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.


  • 1 tablespoon olive oil*
  • 1 small yellow onion, diced
  • 23 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 56 cups/800 g)
  • 1 13.5 ounce can light coconut milk
  • 3 cups vegetable broth
  • Salt and black pepper, to taste


  1. 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
  2. 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.
  3. 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.
  4. Serve as desired; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to one month


  • 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