Butternut Squash and Apple Soup

A bowl of butternut squash soup with croutons floating on the surface.

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!

Course Main Course, Main Dishes, Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 478

Author Dorothy Bigelow

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.

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