This butternut squash apple soup recipe is easy to make, packed with flavor, and has an incredibly silky texture. The perfect blend of savory and sweet, this simple Fall and Winter soup is sure to become one of your family's favorites.
Why You'll Love It:
- The perfect balance of flavor. Savory butternut squash and sweet, yet tart Granny Smith apples make the perfect pair.
- Versatile. Dinner party, special occasion, or busy weeknight dinner - this soup is at home wherever you choose to serve it.
- Hearty soup. It's warm, cozy, and rich in fiber. A cozy bowl of hot soup fills the belly (and the soul).
Ingredients
- Butternut squash: You will need about 6 cups once cubed, which works out to a medium-sized squash. You can purchase pre-cubed squash if that works best for you!
- Apple: We recommend Granny Smith; historically, it's a great cooking apple and has the perfect balance of sweetness and tartness.
- Sweet potato: This adds great flavor and color, but you can use extra butternut squash if you don't have one on hand (use a large squash instead of a medium one).
- Coconut milk: We recommend canned coconut milk for this recipe, rather than carton coconut milk, which is often diluted. If you prefer, you can use light coconut milk (so long as it's canned).
You will also need:
- Vegetable broth (or chicken broth)
- Seasonings (cinnamon, nutmeg, thyme, salt, and pepper)
- Ginger (fresh is preferred, but ground is fine in a pinch)
- Onion
- Garlic
- Olive oil
- Apple cider vinegar
How to Make Apple and Butternut Squash Soup
- Sauté the onions, garlic, and ginger (along with olive oil) over medium heat in a big pot or Dutch oven.
- Add the cubed butternut squash, apple, and sweet potato to the pot, along with all of the seasonings.
- Cover with broth and bring to a boil. Then, reduce the heat to a simmer and cook for 20-25 minutes, or until the vegetables are fork-tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in the coconut milk and apple cider vinegar.
- Taste and adjust salt, pepper, and seasonings to your taste. Garnish with extra coconut milk and fresh thyme (if desired).
Without an immersion blender:
Cool the soup, then transfer it (in batches) to a regular blender and blend until smooth. Add it back to the pot, and heat it back up.
The same can be done with a food processor (or food mill) if needed.
Making the Cinnamon Croutons
If you want to add a little crunch to your soup, try roasted pumpkin seeds, or make these cinnamon croutons- they pair perfectly with the sweetness of the squash and apple. If you're in a time crunch, store-bought croutons work just as well.
- Cut 8 slices of bread into cubes (it works best if they are a bit stale).
- Melt 3 tablespoons of coconut oil in a skillet, then add the cinnamon and coconut sugar (you can use brown sugar or cane sugar)
- Cook for 4-5 minutes, stirring frequently for even browning.
Expert Tips
- Peeling the butternut squash. First, divide the squash in half (carefully) using a sharp knife, then scoop out the seeds and pulpy/stringy insides. Use a vegetable peeler to remove the skin, then place the squash (cut side down) on a cutting board. Slice into 1-1 ½" cubes.
- Consider using gloves. Some people (myself included) have a reaction to peeling butternut squash (and related species), so if you've had redness on your hands in the past, you may consider using gloves to prevent this from happening.
- Add salt to taste. I can't stress enough how important it is to taste your food and salt it as much as needed. If you've never worked in a kitchen or in recipe development, you might be shocked by how much the proper amount of salt can improve flavor. Add salt, stir, and taste. Repeat until the flavors taste "bright."
Instant Pot Instructions
- Sauté the onion, garlic, and ginger with olive oil using the saute function.
- Add the remaining ingredients (except for the coconut milk and crouton ingredients if using).
- Secure the lid and set the valve to "sealing". Cook on manual pressure for 10 minutes.
- Once the cooking time is up, carefully switch the valve to "venting" and allow the pot to completely release steam and pressure until the pin drops.
- Carefully open the lid, then use an immersion blender to blend the soup until smooth.
- Add the coconut milk and apple cider vinegar; stir until smooth. Taste and adjust as needed.
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If you loved this recipe for butternut squash soup with apples and coconut milk, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Butternut Squash and Apple Soup
This butternut squash apple soup recipe is the perfect blend of savory and sweet. Best of all? It's easy to make and tastes great!
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Servings: 6 servings
Calories: 478kcal
Ingredients
- 4 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 teaspoons fresh ginger grated or chopped
- 1 medium butternut squash peeled and cubed (about 6 cups)
- 1 medium sweet potato peeled and cubed (about 2 cups) (or more squash*)
- 2 Granny Smith apples peeled, cored, and chopped (or your favorite cooking apple)
- ½ teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper
- 2 teaspoons fresh thyme
- 4 cups vegetable broth or chicken broth
- 1 cup coconut milk a little less than a full can; use the rest for drizzling if desired
- 2 teaspoons apple cider vinegar
- Salt and black pepper to taste
Cinnamon croutons (optional):
- 8 slices bread stale is best, or lightly toasted**
- 3 tablespoons coconut oil
- 2 teaspoons cinnamon
- 2 teaspoons coconut sugar or granulated sugar
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, for about 3-5 minutes. Stir in garlic and ginger, cooking for one additional minute or until fragrant.
- Add the butternut squash, sweet potato, and apples. Sprinkle in cinnamon, nutmeg, cayenne, thyme, salt, and pepper. Cook for 5 minutes, stirring occasionally to coat the veggies with the spices.
- Add broth and bring to a boil. Turn the heat down to a gentle simmer. Allow to cook until vegetables are fork-tender, about 25 minutes.
- Remove from heat and blend until completely smooth using an immersion blender. If using a regular blender or food processor, let it cool, then puree in batches before returning it to the pot.
- Mix in coconut milk and apple cider vinegar. Taste and adjust seasoning with salt and pepper as needed. Return to low heat for 5 minutes to allow flavors to blend.
- Ladle into bowls and garnish with warm cinnamon croutons.
Cinnamon croutons (optional):
- While the soup is cooking, cut stale bread into 1-inch cubes. Heat a large skillet over medium heat and melt the coconut oil.
- Stir in cinnamon and coconut sugar (or granulated sugar). Add the bread cubes and toss to coat thoroughly. Cook for 4-5 minutes, stirring frequently, until the cubes are golden brown and crispy on all sides.
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Without an immersion blender: Let the soup cool, then blend in batches using a regular blender covered with a kitchen towel. Rewarm the soup before serving.
Storing leftovers: This soup is even better the next day as the flavors meld. Transfer any leftovers to an airtight container and keep in the refrigerator for up to 5 days. Reheat portions as needed in the microwave or on the stovetop until hot and steamy throughout.
Freezing: This soup freezes really well! Transfer the cooled soup to freezer containers (or bags) and freeze for up to 3 months. For best results, freeze before adding coconut milk, then stir it in when reheating.
*Without sweet potatoes: If you don’t have any sweet potatoes on hand, you can still make this soup. Just substitute the sweet potato for an equal amount of butternut squash (or white potato). This can easily be done by using a large butternut squash instead of a medium-sized one.
**Use stale bread for croutons: When making croutons, stale bread is preferable to fresh - it becomes crispier and retains its shape better. If you only have fresh bread, you can help it mimic stale bread by lightly toasting it in the oven first.
Nutrition
Calories: 478kcal | Carbohydrates: 59g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 843mg | Potassium: 896mg | Fiber: 8g | Sugar: 17g | Vitamin A: 21591IU | Vitamin C: 37mg | Calcium: 157mg | Iron: 4mg
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Dorothy Bigelow says
This is SO good and has the perfect balance of sweetness and savory flavor. It's a great way to get kids to eat their veggies!