Butternut Squash Apple Soup

This butternut squash apple soup brings the perfect balance of sweet and savory in a comforting bowl. Silky and smooth with warming notes of cinnamon and nutmeg, it’s my go to when the temperature drops and I want something cozy yet vibrant. The addition of creamy coconut milk rounds it all out with a gentle richness that feels indulgent without heaviness. Whether for chilly weeknights or holiday dinners, this soup always delights.

I first served this at a Thanksgiving gathering, and it quickly became a family favorite. Now I make it every fall and winter, especially when I want to impress guests with minimal effort but maximum flavor.

Ingredients

• Olive oil: for sautéing and developing a rich flavor base
• One large onion, chopped: adds a mild sweetness and depth choose firm onions with dry skins for best results
• Fresh garlic cloves, minced: to bring aromatic warmth
• One large butternut squash, peeled, seeded, cubed: the star ingredient offering a creamy texture and natural sweetness pick squash that feels heavy for its size without soft spots
• Two Gala apples, peeled, cored, chopped: they add subtle sweetness and complexity Gala apples are firm with a pleasant tartness
• Four cups vegetable broth: to build the soup’s body and flavor
• Two vegetable bouillon cubes: for added savory depth look for varieties low in sodium if preferred
• Ground cinnamon: to infuse warmth and spice
• Ground nutmeg: for gentle earthiness that complements the squash
• Salt and freshly ground black pepper: to season and balance all flavors
• Half a cup unsweetened full-fat coconut milk: providing creaminess without dairy enhancing the soup’s silky mouthfeel

Instructions

Sauté Aromatics:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook gently, stirring occasionally for about 4 to 5 minutes until translucent and soft but not browned. Stir in the minced garlic and cook an additional minute until fragrant.

Cook Squash and Apples:

Toss in the cubed butternut squash and chopped apples. Stir and cook for about 3 to 4 minutes to slightly soften and allow flavors to meld before adding liquids.

Simmer with Broth and Spices:

Pour in the vegetable broth and crumble in the bouillon cubes. Add ground cinnamon, nutmeg, salt, and freshly ground black pepper. Bring to a boil, then reduce heat, cover, and simmer gently for roughly 25 minutes until the squash and apples are tender.

Blend Until Smooth:

Use an immersion blender to puree the soup in the pot until smooth and velvety. If using a countertop blender, blend in batches being careful with hot liquids.

Finish with Coconut Milk:

Stir in the coconut milk and simmer gently for 2 to 3 minutes to meld flavors and create a creamy texture. Taste and adjust seasoning as needed.

Serve and Garnish:

Ladle into warm bowls and, if desired, add a swirl of extra coconut milk on top. Garnish with a sprinkle of ground cinnamon or toasted pumpkin seeds for added texture and seasonal charm.

The cinnamon and nutmeg give this soup a signature warmth that always reminds me of quiet autumn afternoons spent baking and cooking with my family. Using fresh animal free ingredients makes it a wholesome choice that I feel good sharing with guests of all ages.

Storage Tips

Keep leftover soup in airtight containers in the fridge for up to four days. Reheat gently on the stove or in the microwave to avoid scorching. This soup freezes exceptionally well; cool completely, then portion into freezer safe containers or bags and thaw overnight in the refrigerator before reheating. Stir in a little fresh coconut milk when reheating to revive creaminess.

Ingredient Substitutions

Swap Gala apples for ripe pears for a floral twist that still balances sweet and savory notes. If coconut milk is not your preference, blended soaked cashews make an excellent creamy replacement without coconut flavor. Instead of bouillon cubes, a tablespoon of mild white miso paste lends subtle umami depth without overpowering the delicate flavors.

Serving Suggestions

This soup pairs beautifully with crusty sourdough bread or a crisp green salad dressed in tangy apple cider vinaigrette. For added texture and flavor, sprinkle toasted pumpkin seeds on top or drizzle with chili oil for a bit of heat. At holiday meals, it shines alongside dishes like honey pumpkin cornbread or buttermilk biscuits.

This cozy soup is easy to make and perfect for chilly nights or holiday gatherings. It’s a comforting, flavorful way to celebrate fall produce.

Common Questions About Recipes

→ How do I achieve a smooth texture?

Use an immersion blender or countertop blender to purée until fully smooth. For extra silkiness, strain the soup through a fine mesh sieve.

→ Can I roast the squash first?

Yes, roasting butternut squash at 400°F for 25–30 minutes deepens sweetness and adds a caramelized flavor before simmering.

→ What can balance the sweetness?

A squeeze of fresh lemon juice or a splash of apple cider vinegar brightens flavors and balances the natural sweetness.

→ Are substitutions possible for apples or coconut milk?

Replace Gala apples with ripe pears for floral sweetness. Coconut milk can be swapped with cashew cream for a neutral, creamy texture.

→ How to prevent bland flavor?

Season well with bouillon cubes, salt, and spices. Toast cinnamon and nutmeg briefly with onion to develop deeper spice notes.

→ Can this be frozen?

Yes, cool completely and freeze in airtight containers up to 3 months. Thaw overnight and reheat gently, stirring in coconut milk for best texture.