Winter is here, and this creamy butternut squash and apple soup is the perfect way to celebrate the season. Smooth coconut milk gives it extra richness while apples add a subtle sweetness and brightness. This vegan, gluten-free recipe uses fewer than ten main ingredients and comes together quickly—making it ideal for busy weeknights or warming weekend meals.
Butternut Squash & Apple Soup
Ingredients
- 2 cups butternut squash, peeled and cubed
- 3 apples, peeled or unpeeled, cubed
- 1 white onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 4 cups vegetable broth
- 1 can coconut milk (full-fat for best creaminess)
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Sugar to taste (about 1 tablespoon, optional)
For the Caramelized Apples
- 1 apple, diced
- 1 tablespoon ground cinnamon
- 2 tablespoons brown sugar
- 1 tablespoon oil or butter
Directions
Warm a large pot over medium heat and add a drizzle of olive oil. Sauté the chopped onion until translucent, then add the garlic and minced ginger and cook until fragrant. Add the cubed butternut squash and apples, and continue to sauté for 10–12 minutes so the flavors start to meld.
Pour in the coconut milk and vegetable broth, then season with salt, pepper and a touch of sugar if you like the soup a bit sweeter. Bring to a gentle simmer and cook for 30–45 minutes, or until the squash and apples are tender and easily pierced with a fork.
While the soup simmers, make the caramelized apples. Heat a skillet with the oil or butter over medium heat. Add the diced apple, sprinkle with brown sugar and cinnamon, and cook, stirring every minute or two, until the apples are soft and the sugar has formed a glossy, caramel coating. Remove from heat and set aside.
When the soup ingredients are tender, use an immersion blender or transfer the mixture in batches to a countertop blender and blend until completely smooth and creamy. Return the soup to the pot if needed, warm through over low heat, then stir in the lime juice and adjust salt and pepper to taste.
Ladle the soup into bowls and top each serving with a spoonful of the caramelized apples for contrast in texture and a pop of cinnamon sweetness. This soup pairs nicely with crusty bread or a simple green salad for a complete meal.
Notes: Use full‑fat coconut milk for the creamiest texture. If you prefer a thinner soup, add more vegetable broth to reach your desired consistency. Leftovers keep well in the refrigerator for 3–4 days and can be reheated gently on the stovetop.
* This recipe was developed in collaboration with Autumn Glory apples. Thank you for supporting the sponsors that help create seasonal recipes.