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Butternut Squash and Apple Soup

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

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.

Ingredients

Scale
  • 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

  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

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

Find it online: https://frommybowl.com/butternut-squash-apple-soup/