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Creamy Butternut Squash and Apple Soup Recipe

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This creamy vegan soup combines butternut squash and apple with fresh herbs for a comforting fall-forward bowl of warmth and flavor.

A large white bowl of orange squash soup with croutons, herbs, and coconut milk on top. There is a spoon sitting in the soup.

Reasons You’ll Love This Soup

  • Plant-Based: Completely vegan and dairy-free.
  • Gluten-Free: Naturally free of gluten and wheat products.
  • Quick and Easy: About 30 minutes from start to finish and perfect for beginners.
  • Year-Round: Use frozen butternut squash for the same great results anytime.

If you want more cozy recipes, try the Fall Harvest Salad or Butternut Squash Pasta Sauce next.

Ingredient Notes

Labeled ingredients in small white bowls including: broth, butternut squash, apples, olive oil, garlic, spices and herbs, onion, and coconut milk

Butternut Squash: Fresh or frozen both work. Frozen diced squash saves time; if using fresh, peel and remove seeds before chopping.

Apple: Apple adds a subtle sweetness and bright note—Honeycrisp is a great choice, but other firm, crisp apples will work.

Herbs: Fresh herbs brighten the soup—sage and rosemary pair especially well. If substituting dried herbs, use about half the amount.

Coconut Milk: Stir coconut milk in after removing the soup from heat to enhance creaminess and sweetness without dairy.

See the recipe card below for exact ingredient quantities.

Step by Step Instructions

A collage of four labeled pictures: 1. "saute" a white pot filled with chopped vegetables. 2. "add broth and cook" a white pot filled with cooked vegetables and broth. 3. "add coconut milk" the cooked soup with a drizzle of coconut milk on top. 4. "blend" the soup is now blended and creamy.

This butternut squash and apple soup is straightforward to prepare. Roughly chop all ingredients since the soup will be blended.

  1. Heat olive oil in a large pot over medium-low heat. Sauté diced onion and chopped garlic for about 5 minutes, stirring frequently.
  2. Add the squash, diced apple, herbs, salt, and pepper. Stir and sauté another 5 minutes to develop flavor.
  3. Pour in the vegetable broth, bring to medium heat, cover, and simmer for about 15 minutes, until the squash is tender.
  4. Remove from heat and stir in the coconut milk. Let the soup cool slightly, then blend until smooth with an immersion blender. If using a regular blender, cool completely and vent the lid slightly before blending.
A hand dipping a piece of bread into a bowl of orange soup.

Recipe Variations

Make it Spicy: Add 1/4 to 1/2 teaspoon crushed red pepper with the other spices.

Roast the Vegetables: Roast squash, onion, garlic, and apple at 375°F (190°C) for about 20 minutes (toss once) for deeper, caramelized flavor.

Add More Veggies: Stir in two peeled and chopped carrots with the onion and garlic for a carrot-butternut variation.

A close up image of a white bowl filled with orange soup. On top of the soup there are croutons, freshly chopped rosemary, and a drizzle of coconut milk.

How to Store

Refrigerator: Store cooled soup in a sealed container for 4–5 days.

Freezer: Freeze in airtight containers for up to three months. A silicone ice cube tray is handy for freezing individual portions before transferring to a bag for long-term storage.

A hand dipping a spoon into a bowl of orange soup. There are herbs, croutons, and coconut milk on top of the soup.

Optional Toppings or Garnishes

Some favorite ways to finish this autumn squash soup:

  • Croutons
  • Freshly baked bread
  • Fresh herbs
  • A drizzle of coconut milk
  • Pumpkin seeds
  • Caramelized apple slices
A white bowl filled with creamy orange soup with a drizzle of coconut milk on top along with five croutons, and chopped green herbs.

Try these plant-based soups next:

  • Vegan Pumpkin Soup

  • Vegan Potato Leek Soup

  • Vegan Creamy Tomato Soup

  • Spinach White Bean Soup
A white bowl filled with orange soup. The soup is garnished with a drizzle of white coconut milk, croutons, and chopped green herbs.

Butternut Squash Apple Soup

This creamy fall soup combines butternut squash, apple, fresh herbs, and a touch of coconut milk for a comforting, dairy-free bowl.
5 from 10 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 6
Calories 229 kcal

Ingredients

  • 1 tablespoon olive oil
  • 10 cups butternut squash fresh or frozen, diced
  • 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 pepper
  • ½ cup coconut milk

Instructions

  1. Start by sautéing the onion and garlic in olive oil over medium-low heat for about 5 minutes, stirring frequently.
  2. Add the butternut squash, apple, herbs, salt, and pepper. Stir and sauté for another 5 minutes.
  3. Pour in the vegetable broth, cover, and cook on medium heat for 15 minutes, until the squash is tender.
  4. Remove from heat, stir in the coconut milk, let cool slightly, then blend until smooth with an immersion blender. If using a regular blender, cool fully and vent the lid when blending warm liquid.

Notes

Nutrition facts are approximate and vary by ingredients used. They are provided for reference only.

If you don’t have an immersion blender, cool the soup completely before blending in a standard blender and vent the lid slightly to allow steam to escape.

Store in the fridge for 4–5 days or freeze for up to three months.

Nutrition

Calories: 229 kcal
Carbohydrates: 37 g
Protein: 6.5 g
Fat: 8.4 g
Saturated Fat: 4.9 g
Cholesterol: 0 mg
Sodium: 910 mg
Potassium: 1095 mg
Fiber: 6.8 g
Sugar: 10.9 g
Calcium: 140 mg
Iron: 3 mg
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