Butternut Squash Apple Soup

A white bowl filled with orange soup. The soup is garnished with a drizzle of white coconut milk, croutons, and chopped green herbs.

Print Recipe

5 from 10 votes

This creamy, savory fall soup recipe is made using fresh herbs, vegetables, and a sweet drizzle of coconut milk.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 229kcal

Author: Kelsey Riley

Cost: $15

Ingredients

1 tablespoon olive oil
10 cups butternut squash fresh or frozen, diced
1 honeycrisp apple diced
1 yellow onion diced
4 cloves garlic roughly chopped
1 teaspoon fresh sage finely chopped
1 tablespoon fresh rosemary finely chopped
4 cups vegetable broth
1 teaspoon salt
½ tsp pepper
½ cup coconut milk

Instructions

Start by sautéing the garlic and onion in the olive oil over medium low heat for about 5 minutes, stirring frequently.
Add the butternut squash, apple, herbs and spices, stir, and sauté for an additional 5 minutes.
Pour in the broth, stir, cover, and cook for 15 minutes on medium heat.
Remove from heat, pour in the coconut milk, allow to cool slightly and use an immersion blender to blend the soup until it's creamy and smooth. See notes below for using a traditional blender.

Notes

Nutrition facts in the recipe card are approximate from a third party app and should not be used as medical advice. Exact nutrition information with vary with ingredients used.

If you do not have an immersion blender, allow the soup to cool completely before transferring to a traditional blender. Vent the top slightly if warm at all to allow heat to escape.

This soup can be stored in the fridge for four-five days.

Nutrition