This Butternut Squash Apple Soup is the ultimate blend of comfort and nutrition, bringing together the natural sweetness of butternut squash and crisp apple with fragrant herbs for a cozy, restaurant-worthy flavor.
Naturally plant-based and dairy-free, it’s rich in fiber, vitamins A and C, and essential minerals like potassium and iron.
Creamy Butternut Squash Apple Soup
Equipment
- 1 Immersion Blender
- 1 Heavy-Bottom Soup Pot
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Silicone Spatula
- Measuring Cups & Spoons
Ingredients
- 1 tablespoon olive oil
- 10 cups butternut squash diced (fresh or frozen)
- 1 Honeycrisp apple diced
- 1 yellow onion diced
- 4 cloves garlic roughly chopped
- 1 teaspoon fresh sage finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup coconut milk
Instructions
- Prepare and Organize Ingredients: Begin by setting up your cooking space so everything is ready before you start cooking. Dice the butternut squash into evenly sized cubes (about 1-inch pieces) to ensure they cook uniformly. Core and dice the Honeycrisp apple, leaving the skin on for extra fiber and color if you prefer. Peel and finely dice the yellow onion, and roughly chop the garlic cloves. Finely mince the fresh sage and rosemary—these will release their fragrance quickly once they hit the heat. Measure out the vegetable broth, salt, pepper, olive oil, and coconut milk so that the cooking process flows smoothly.
- Sauté the Aromatic Base: Place a heavy-bottom soup pot over medium-low heat and pour in the olive oil. Once the oil is shimmering but not smoking, add the diced onion and garlic. Stir gently with a silicone spatula or wooden spoon to coat them in oil. Cook for about 4–5 minutes, stirring every 30 seconds to prevent browning. The goal here is to soften the onion and mellow the sharpness of the garlic while developing a gentle, savory foundation for the soup.
- Layer in Vegetables, Apple, and Herbs: Add the diced butternut squash and apple to the pot, followed by the chopped sage and rosemary. Sprinkle in the salt and pepper at this stage—seasoning early helps draw out the natural flavors of the vegetables. Stir thoroughly to distribute the herbs and seasoning so that every piece of squash and apple gets a light coating of oil and aromatics.Sauté for 4–5 minutes, allowing the herbs to release their essential oils and the vegetables to slightly soften.
- Simmer with Broth Until Tender: Pour the vegetable broth into the pot, stirring to incorporate all the ingredients. Increase the heat to medium and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer for about 15 minutes. During this time, the squash should become fork-tender, and the apple will break down into the broth, subtly sweetening the soup. Check once or twice to give it a stir and ensure nothing is sticking to the bottom.
- Blend to a Velvety Smooth Texture: When the vegetables are fully cooked, remove the pot from the heat and carefully pour in the coconut milk. If you have an immersion blender, insert it directly into the pot and blend until the soup is creamy, thick, and completely smooth—this usually takes 2–3 minutes. If using a traditional blender, allow the soup to cool for 10–15 minutes first, then transfer in batches, filling the blender only halfway to prevent pressure build-up. Always keep the lid vented slightly and cover with a towel to avoid hot splashes.
- Taste, Adjust, and Serve: Once the soup is blended, taste it and adjust the seasoning if needed—adding a pinch more salt for depth or a touch of pepper for gentle warmth. For an extra luxurious finish, drizzle a small swirl of coconut milk over each bowl before serving. Garnish with fresh rosemary leaves, a sprinkle of toasted pumpkin seeds, or even a few crunchy croutons for texture. Serve warm alongside crusty bread or a fresh salad for a complete, nourishing meal.
Notes
- Use either fresh or frozen butternut squash based on availability; both work well.
- Choose sweet-tart apples like Honeycrisp or Fuji for balanced flavor.
- Fresh herbs offer the best aroma and taste, but dried rosemary and sage can be substituted (use about one-third the amount).
- If you don’t have an immersion blender, a traditional blender works—just let the soup cool slightly before blending.
- Coconut milk adds richness and creaminess; substitute with other plant-based milks if desired.
- Adjust salt gradually since vegetable broth saltiness varies by brand.
- Roasting the squash beforehand can deepen the flavor but is optional.
The addition of coconut milk provides a dose of healthy fats that help keep you full, while fresh herbs like sage and rosemary add antioxidant power.
At just under 230 calories per serving, it’s light yet satisfying, making it perfect for a quick lunch, light dinner, or meal-prep staple.
With a 30-minute total cook time, this recipe is proof that wholesome, flavorful meals don’t have to be complicated.
Whether enjoyed on a chilly evening or made in bulk for the week, it’s a nourishing choice you’ll want to make again and again.
Must-Have Tools for Perfect Results
Immersion Blender
Effortlessly purées the soup directly in the pot for a silky-smooth texture without extra cleanup. Also perfect for sauces, smoothies, and baby food.
Heavy-Bottom Soup Pot
Ensures even heat distribution to prevent scorching while simmering. Great for soups, stews, and one-pot pasta dishes.
Sharp Chef’s Knife
Makes chopping squash, apples, and onions quick and precise. A reliable knife speeds up prep time for any recipe.
Heat-Resistant Silicone Spatula
Ideal for stirring without scratching cookware, and perfect for folding, scraping, or sautéing in everyday cooking.
Measuring Cups & Spoons
Guarantee consistent results by ensuring every ingredient is added in the correct amount—essential for both cooking and baking.
Chef’s Secrets for Richer Flavor
To elevate this soup beyond the basics, start by roasting the butternut squash cubes in the oven with a drizzle of olive oil and a sprinkle of salt before adding them to the pot.
Roasting caramelizes the natural sugars, giving a deeper, slightly smoky flavor. Additionally, toast your fresh herbs briefly in the olive oil at the start of sautéing to unlock their essential oils fully.
For an extra touch of warmth, consider adding a pinch of ground cinnamon or nutmeg—these spices complement the apple’s sweetness perfectly.
Lastly, don’t rush the simmering stage; allowing the soup to gently bubble infuses the broth with layered flavors that make every spoonful satisfying.
Serving Suggestions to Impress Guests
This creamy soup pairs wonderfully with crusty artisan bread or warm garlic naan for dipping.
For a heartier meal, serve alongside a crisp green salad tossed with a tangy vinaigrette to balance the soup’s creaminess.
Garnishing with toasted pumpkin seeds or a drizzle of herb-infused olive oil adds an elegant finish and textural contrast.
For a touch of indulgence, a dollop of dairy-free yogurt or sour cream on top brings cooling creaminess.
This soup also works well as a starter for holiday dinners or fall gatherings, where its vibrant color and comforting flavors can really shine.
Storage Tips for Freshness and Flavor
Store leftover soup in an airtight container in the refrigerator for up to 4–5 days.
To preserve its vibrant flavor and texture, reheat gently on the stove over low heat, stirring occasionally.
Avoid boiling after reheating, as this can cause separation or a grainy texture. For longer storage, freeze in portion-sized containers for up to 3 months.
When thawing frozen soup, do so overnight in the fridge and reheat slowly to maintain creaminess.
Coconut milk can sometimes separate when frozen, so give the soup a good stir or brief blend after warming to restore smoothness.
Frequently Asked Questions
1. Can I use canned butternut squash instead of fresh?
While fresh or frozen squash is preferred for texture and flavor, canned can be used in a pinch. Reduce the cooking time since canned squash is already soft, and adjust broth accordingly to avoid thinning the soup too much.
2. Is this soup suitable for a vegan diet?
Yes, this recipe is completely plant-based. Using vegetable broth and coconut milk ensures it’s vegan-friendly without sacrificing creaminess or taste.
3. How can I make this soup spicier?
Add a pinch of cayenne pepper or a small amount of crushed red pepper flakes during the sautéing step. Alternatively, garnish with a drizzle of chili oil or sprinkle with smoked paprika for a smoky heat.
4. What if I don’t have fresh herbs?
Dried rosemary and sage work well as substitutes. Use about one-third the amount of fresh herbs called for, and add them earlier in the cooking process so their flavors develop fully.
5. Can I prepare this soup in advance?
Absolutely! The soup actually tastes better after resting overnight as the flavors meld. Prepare it a day ahead, store it in the refrigerator, and gently reheat before serving.
