This butternut squash apple soup is simple to prepare, deeply flavorful, and has an irresistibly silky texture. The blend of savory squash, sweet-tart apples, warming spices, and creamy coconut milk makes it a comforting Fall and Winter favorite that’s easy enough for weeknights and elegant enough for guests.
Why You’ll Love It:
- Balanced flavor: Savory butternut squash with the sweet-tart bite of Granny Smith apples creates a harmonious soup.
- Versatile: Serve it for a cozy weeknight, a fall gathering, or a dinner party—this soup fits any occasion.
- Hearty and comforting: Rich in fiber and warming spices, one bowl will soothe both body and soul.
Ingredients
- Butternut squash: About 6 cups cubed (one medium squash). Pre-cut squash works well if short on time.
- Apple: Granny Smith is recommended for its tartness and cooking texture; any firm cooking apple will suffice.
- Sweet potato: Adds depth and color; substitute extra squash if desired.
- Coconut milk: Use canned coconut milk for creaminess; light canned coconut milk is fine if preferred.
You will also need:
- Vegetable or chicken broth
- Seasonings: cinnamon, nutmeg, thyme, salt, and pepper
- Ginger (fresh preferred; ground works in a pinch)
- Onion
- Garlic
- Olive oil
- Apple cider vinegar
How to Make Apple and Butternut Squash Soup
- Sauté the onion in olive oil over medium heat until soft and translucent, about 3-5 minutes. Add garlic and ginger and cook one more minute until fragrant.
- Add the cubed butternut squash, apples, and sweet potato. Sprinkle in cinnamon, nutmeg, cayenne, thyme, salt, and pepper; cook 3–5 minutes to toast the spices.
- Pour in enough broth to just cover the vegetables. Bring to a boil, reduce to a simmer, and cook 20–25 minutes, until the squash and sweet potato are fork-tender.
- Remove from heat and blend until smooth with an immersion blender. If using a regular blender, cool before blending in batches.
- Stir in the coconut milk and apple cider vinegar. Reheat gently if needed and taste to adjust salt, pepper, and spices.
- Serve hot with an optional drizzle of coconut milk and a sprinkle of fresh thyme.
Without an immersion blender:
Let the soup cool slightly, then puree in batches in a regular blender or food processor until silky. Return to the pot, reheat gently, and finish with coconut milk and vinegar.
Making the Cinnamon Croutons
For crunch, try roasted pumpkin seeds or these cinnamon croutons—their warm spice complements the sweet squash and apples. Store-bought croutons work too when time is short.
- Cut 8 slices of slightly stale bread into 1-inch cubes.
- Melt 3 tablespoons coconut oil in a skillet and stir in 2 teaspoons cinnamon and 2 teaspoons coconut sugar (or granulated sugar).
- Add the bread cubes and toss to coat. Cook 4–5 minutes, stirring frequently, until golden and crisp.
Expert Tips
- Peel the squash safely: Cut the squash in half lengthwise, scoop out seeds, peel with a vegetable peeler, then dice into 1–1½” cubes with the cut side down on the board.
- Protect your hands: If you’ve reacted to squash before, wear gloves while peeling to avoid irritation.
- Season to taste: Taste as you go and don’t be shy with salt—proper seasoning brightens the soup and enhances all the other flavors.
Instant Pot Instructions
- Use the sauté function to cook onion, garlic, and ginger in olive oil until soft.
- Add the squash, sweet potato, apples, spices, thyme, and broth (reserve coconut milk and crouton ingredients).
- Secure the lid and pressure cook on high for 10 minutes.
- Carefully release steam fully, then open the lid and blend the soup until smooth with an immersion blender.
- Stir in coconut milk and apple cider vinegar, taste, and adjust seasoning before serving.
Love Soup? Try These Recipes Next:
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Vegetable Orzo Soup
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Baked Feta Soup
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Cheesy Gnocchi Soup
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Roasted Cherry Tomato Soup
If you tried this butternut squash soup with apples and coconut milk, please leave a rating or comment below to let others know how it turned out.
Butternut Squash and Apple Soup
This butternut squash apple soup blends savory squash, sweet-tart apples, and warm spices into a creamy, comforting bowl that’s easy to make and crowd-pleasing.
Rating: 5 from 1 vote
Course: Main Course, Main Dishes, Side Dish
Cuisine: American
Prep Time: 20
Cook Time: 40
Total Time: 1
Servings: 6 servings
Calories: 478kcal
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
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In a large pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 3-5 minutes. Stir in garlic and ginger and cook for one additional minute or until fragrant.
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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.
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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.
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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.
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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.
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Ladle into bowls and garnish with warm cinnamon croutons or roasted seeds.
Cinnamon croutons (optional):
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While the soup is cooking, cut stale bread into 1-inch cubes. Heat a large skillet over medium heat and melt the coconut oil.
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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.
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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: The soup often tastes even better the next day. Refrigerate in an airtight container for up to 5 days and reheat until hot throughout.
Freezing: This soup freezes well for up to 3 months. For best texture, freeze before adding coconut milk and stir it in when reheating.
*No sweet potatoes? Substitute extra butternut squash or a white potato if needed; using a larger squash in place of the sweet potato works fine.
**Stale bread for croutons: Stale bread crisps better. If using fresh bread, lightly toast it first.
Nutrition
Calories: 478kcal | Carbohydrates: 59g | Protein: 7g | Fat: 26g | Fiber: 8g