Smooth Butternut Squash Soup with Apple and Coconut Milk

Why You’ll Love Smooth Butternut Squash Soup with Apple and Coconut Milk Recipe

• It’s naturally vegan and easy to prepare in one pot—perfect for busy weeknights or relaxed weekends.

• The combination of squash and apple gives it a beautifully balanced taste: the squash adds warmth and sweetness, while the apple introduces a subtle tartness.

• Coconut milk gives the soup a rich, creamy texture without dairy, making it ideal for lactose‑intolerant or vegan eaters.

• It’s versatile and forgiving: you can add your own touches and it reheats and freezes well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• butternut squash (peeled and cubed)

• Granny Smith apple (peeled and chopped)

• onion (chopped)

• garlic cloves (minced)

• olive oil (or other neutral cooking oil)

• vegetable broth

• coconut milk (a full can)

• salt and pepper to taste

• Garnishes: finely cubed Granny Smith apple, drizzle of coconut milk, toasted pumpkin seeds or hazelnuts, fresh thyme leaves, cracked black pepper

Directions

1. Heat the oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until soft and fragrant (about 5 minutes).

2. Add the cubed butternut squash and chopped apple to the pot, and cook for another few minutes to let the flavours meld.

3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer until the squash (and apple) are tender — about 20 minutes.

4. Once the squash and apple are very soft, use an immersion blender to blend the soup right in the pot (or transfer in batches to a regular blender, letting it cool slightly first) until smooth and velvety.

5. Stir in the coconut milk. Taste and adjust the seasoning with salt and pepper (and optionally a splash of apple cider for depth).

6. Ladle the soup into bowls. Top each serving with the finely cubed apple, a drizzle of coconut milk, a sprinkle of toasted pumpkin seeds or hazelnuts, a few fresh thyme leaves and a crack of black pepper. Serve immediately.

Servings and timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 30 minutes

• Total time: 45 minutes

Variations

• Use a different squash: try acorn squash or kabocha for a different flavour profile.

• Swap the apple variety: if you prefer a sweeter note, use a sweeter apple instead of the tart Granny Smith.

• Add warm spices: include a pinch of nutmeg, cinnamon, or ginger for a spiced version.

• Make it non‑vegan: substitute heavy cream or sour cream for the coconut milk.

• Add herbs or aromatics: fresh sage, thyme, or a touch of smoked paprika can enhance the dish.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Freeze: This soup freezes beautifully—place cooled soup in freezer‑safe containers and freeze for up to 3 months.

• Reheating: Thaw (if frozen) and gently reheat on the stove over low–medium heat, stirring occasionally until warmed through. If it thickens too much, add a splash of vegetable broth or water to reach your desired consistency.

FAQs

What kind of apple works best in this soup?

Tart apples such as Granny Smith are ideal because they balance the natural sweetness of the butternut squash. You can use sweeter apples if you prefer a milder fruit note.

Can I roast the squash and apple before cooking?

Yes — roasting the squash (and apple) will deepen their flavour, though the stovetop version without roasting is quicker and still delicious.

Is the soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth and coconut milk (instead of dairy), making it fully vegan‑friendly.

Can I make the soup ahead of time?

Yes — you can make the soup ahead and refrigerate or freeze it. Reheat gently when you’re ready to serve.

What can I serve with this soup?

It works beautifully as a starter or light meal. Serve it alongside crusty whole‑grain bread, a simple green salad, or roasted vegetables.

Can I use chicken or vegetable broth?W

Vegetable broth keeps it vegan. If you don’t need it to be vegan, you can use chicken broth for extra richness.

How do I make the soup extra creamy?

Using full‑fat coconut milk will give you a richer texture. You can also add a drizzle of cream (dairy or non‑dairy) just before serving.

What else can I top the soup with?

Besides apple cubes and pumpkin seeds, you can add roasted hazelnuts, a swirl of olive oil, fresh herbs like thyme or sage, or crispy bacon bits (if not vegan).

Can I adjust the thickness of the soup?

Yes — if you prefer a thinner soup, add more vegetable broth. For a thicker consistency, use less liquid or simmer a bit longer before blending.

Will the apple flavour be too strong in the soup?

No — the apple adds a subtle, balancing sweetness and acidity. The dominant flavour remains the butternut squash with coconut milk, so the apple complements rather than overpowers.

Conclusion

This Smooth Butternut Squash Soup with Apple and Coconut Milk is the kind of recipe that feels both special and comforting — perfect for crisp autumn evenings or any time you crave a warm, soothing bowl. With minimal fuss, rich flavour, and lovely texture, it’s sure to become a go‑to in your soup repertoire. Give it a try, make it your own with variations, and enjoy the cozy comfort it brings.