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Creamy Apple Butternut Squash Soup Recipe

Apple Butternut Squash Soup

iamwinfred
This creamy Apple Butternut Squash Soup blends the natural sweetness of apples with the nutty, earthy taste of roasted butternut squash. A hint of cinnamon ties everything together, creating a velvety, vegan-friendly soup that feels as comforting as a crisp October evening. It is easy enough for a busy weeknight and relaxed enough for a slow weekend cook.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 180 kcal

Equipment

  • Baking sheet Half sheet pan recommended for even roasting
  • Large pot Dutch oven works well
  • Immersion blender Or countertop blender (optional)
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Measuring cups and spoons
  • Wooden spoon
  • Spatula
  • Ladle

Ingredients
  

  • 4 cups butternut squash peeled and cubed into 1-inch pieces
  • 2 apples peeled and chopped; Honeycrisp or Fuji work best
  • 1 onion diced
  • 4 cups vegetable broth
  • 1 cup coconut milk full-fat, unsweetened
  • 2 tbsp olive oil divided
  • 1 tsp cinnamon
  • salt and pepper to taste
  • extra coconut milk, cinnamon, or fresh parsley for garnish (optional)

Instructions
 

  • Preheat oven to 400°F (200°C) and place rack in center position. Peel, seed, and cut butternut squash into 1-inch cubes. Toss with 1 tablespoon olive oil, salt, and pepper on a baking sheet in a single layer.
  • Roast squash for 25 to 30 minutes, flipping halfway, until tender and caramelized at the edges. While roasting, peel and chop apples and dice onion.
  • Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 5 to 7 minutes until soft and translucent. Add apples and cinnamon, stirring for 2 to 3 minutes until fragrant.
  • Add roasted squash and any caramelized bits to the pot. Pour in vegetable broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes, stirring occasionally.
  • Remove pot from heat and cool slightly. Blend with an immersion blender until smooth, or use a countertop blender in small batches, filling no more than halfway and venting the lid.
  • Return pot to low heat and stir in coconut milk. Taste and adjust salt, pepper, and cinnamon as needed. Heat gently for 2 to 3 minutes without boiling.
  • Ladle hot soup into bowls. Garnish with a drizzle of coconut milk, a sprinkle of cinnamon, or fresh parsley. Serve immediately.

Notes

  • Choose sweet apples like Honeycrisp or Fuji for the best flavor balance.
  • Roast the squash until the edges are slightly browned for extra sweetness in every spoonful.
  • If using a countertop blender, blend in small batches and fill no more than halfway to avoid splatters.
  • Season at the end after adding the coconut milk for the perfect balance of salt and pepper.
  • If the soup is too thick, add a splash more vegetable broth to thin it out.
  • For a thicker soup, reduce the vegetable broth to 3 cups.
  • Swap coconut milk for cashew cream, almond milk, or heavy cream if not vegan.
  • Add a pinch of nutmeg or ginger, or a tablespoon of maple syrup for variation.
  • Store in airtight containers in the refrigerator for up to 4 days.
  • Freeze in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
  • Slow cooker method: combine all ingredients except coconut milk and cook on low for 6 to 8 hours, then blend and stir in coconut milk.

Nutrition

Serving: 1BowlCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 7gSodium: 600mgFiber: 4gSugar: 8g
Keyword apple butternut squash soup, creamy butternut squash soup, easy fall soup recipe, roasted butternut squash soup, vegan fall soup
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