Butternut Squash Apple Soup

This Butternut Squash Soup is bursting with fall flavor! It’s made in one pot with creamy squash, tart Granny Smith apples, fresh herbs, and coconut milk for a warming meal or side dish for the holidays. Vegan and Gluten-Free, Oil-Free Option.

Course Soup

Cuisine American

Method Stovetop

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 245kcal

Author Caitlin Shoemaker

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 or 1 tsp dried
1 teaspoon finely chopped fresh sage or 1/2 tsp dried
1 small butternut squash peeled and diced (about 5–6 cups/800 g)
1 13.5 ounce can full-fat coconut milk
3 cups vegetable broth
Salt and black pepper to taste

US Customary - Metric

Instructions

Aromatics: Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and apple and 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, until fragrant.
Bring to a Boil: Add in the squash, coconut milk, and vegetable broth. Stir well, then bring to a boil over high heat.
Simmer: Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender.
Blend: Carefully use an immersion blender to blend the soup until smooth. You can also transfer the soup to an upright blender with a venting lid; blend on high speed for 14 to 60 seconds, until creamy.
Serve: Serve as desired; leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to one month.

Notes

Oil-Free: Sauté the vegetables in step 1 in 1/4 cup (60 ml) of water or additional vegetable broth instead of oil.
Apples: I would not recommend substituting another variety of apple here; Granny Smith provides a nice, unique tart flavor
Coconut Milk Swirl: If you’d like to garnish your soup with a coconut milk swirl (as seen in the blog post photos), simply set aside ~1/4 cup (60 ml) of coconut milk before adding to the pot in step 2. Use a spoon to drizzle the milk over the bowls right before serving.

Nutrition