Print

Cozy Butternut Squash and Apple Soup: Easy Fall Recipe

butternut squash and apple soup - featured image
Print Recipe

This creamy butternut squash and apple soup is the ultimate cozy fall meal. Roasted squash and apple are blended with warm spices and coconut milk for a silky, comforting soup that’s perfect for crisp autumn evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 lbs or 1.1 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 large Honeycrisp or Granny Smith apple, peeled, cored, and chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil for roasting
  • 1 tablespoon olive oil for sautéing
  • 4 cups (950 ml) low-sodium vegetable broth
  • 1/2 cup (120 ml) full-fat coconut milk
  • 1 tablespoon (15 ml) pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg, freshly grated if possible
  • 1 to 1.5 teaspoons salt, divided
  • Black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra coconut milk or cream, fresh thyme leaves, or a sprinkle of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the squash cubes and chopped apple with 2 tablespoons of olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. While the squash roasts, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-6 minutes until softened. Add the smashed garlic and cook for 1 minute until fragrant.
  4. Add the roasted squash and apple to the pot. Pour in the vegetable broth, maple syrup, cinnamon, and nutmeg. Stir, bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  5. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, let cool slightly and blend in batches in a countertop blender, filling no more than halfway and holding the lid down with a towel.
  6. Stir in the coconut milk slowly until the soup reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
  7. Ladle into bowls and top with desired garnishes such as a swirl of coconut milk, toasted pumpkin seeds, and fresh thyme leaves.

Notes

For best flavor, roast the squash and apple instead of boiling. If the soup tastes flat at the end, add a tiny squeeze of lemon juice or splash of apple cider vinegar. The soup tastes even better the next day as flavors meld. For a thicker soup, use less broth or simmer uncovered to reduce. For a thinner soup, add more broth or water.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, cozy soup, vegan soup, gluten-free soup, dairy-free soup, easy soup recipe

Find it online: https://snappyspoon.com/cozy-butternut-squash-and-apple-soup-easy-fall-recipe/