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Creamy Butternut Squash Apple Soup – Easy 30-Minute Recipe

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A quick and easy creamy butternut squash and apple soup that comes together in 30 minutes. Roasted squash and apples are blended with coconut milk for a velvety, dairy-free comfort food perfect for fall and winter.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp, Fuji, or Granny Smith), cored and chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 2 cups vegetable broth (or chicken broth)
  • ½ cup unsweetened coconut milk (from a can)
  • 1 tablespoon maple syrup (optional)
  • Optional toppings: roasted pumpkin seeds, a drizzle of coconut milk, fresh thyme, or a pinch of smoked paprika

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Core the apples and chop into similar-sized pieces.
  3. On the prepared baking sheet, combine the squash cubes, chopped apples, onion, and smashed garlic cloves. Drizzle with 2 tablespoons olive oil, then sprinkle with salt, pepper, nutmeg, and cinnamon. Toss to coat evenly and spread in a single layer.
  4. Roast for 25-30 minutes until the squash is fork-tender and the apples are soft and caramelized. Shake the tray halfway through.
  5. Transfer the roasted vegetables to a large pot or Dutch oven. Add 2 cups of vegetable broth. Bring to a gentle simmer over medium heat, then reduce to low and cook for 5 minutes.
  6. Remove from heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches, filling no more than halfway, and vent the lid.
  7. Stir in ½ cup coconut milk and maple syrup (if using). Taste and adjust seasoning with more salt, cinnamon, or maple syrup as needed.
  8. Serve immediately in bowls with desired toppings.

Notes

For a thicker soup, simmer uncovered after blending. For a thinner soup, add extra broth. The soup tastes even better the next day. If using a countertop blender, let soup cool slightly and vent the lid to avoid pressure buildup.

Nutrition

Keywords: butternut squash soup, apple soup, creamy soup, fall soup, winter soup, vegan soup, dairy-free soup, gluten-free soup, 30-minute recipe

Find it online: https://elaraeats.com/creamy-butternut-squash-apple-soup-easy-30-minute-recipe/