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Creamy Butternut Squash Apple Soup

Kathleen R. Coffey
A creamy, savory-sweet soup that blends butternut squash, apple, fresh herbs, and coconut milk into a nourishing, plant-based comfort dish—ready in just 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6

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.