Butternut Squash Apple Soup

This butternut squash apple soup is everything you want on a chilly day—smooth, gently sweet, and warmly spiced with cinnamon and nutmeg. The creamy coconut milk adds richness without dairy, making it perfect for vegan and paleo diets. It’s a dish that comforts and delights, ideal for cozy fall dinners or impressing guests over the holidays.

I first made this soup on a crisp autumn afternoon, and the warm scent filled my home instantly. It quickly became a family favorite with everyone asking for seconds.

Ingredients

• Olive oil: for sautéing onions and garlic to build a fragrant base choose extra virgin for best flavor
• One large onion: chopped to add sweetness and depth fresh and firm onions work best
• Two cloves of garlic: minced for an aromatic kick fresh garlic rather than pre-minced offers better flavor
• One large butternut squash: peeled, seeded, and cubed look for firm, heavy squash with no soft spots
• Two large Gala apples: peeled, cored, and chopped for a subtle sweetness and texture Gala apples balance well with the earthiness of squash
• Four cups vegetable broth: provides a flavorful liquid base opt for low—sodium or homemade broth
• Two vegetable bouillon cubes: to intensify the broth’s savory character store-bought or homemade cubes both work
• Half a teaspoon ground cinnamon: for warmth and complexity fresh ground always provides better aroma
• A quarter teaspoon ground nutmeg: adds a nutty warmth freshly grated nutmeg is ideal if you have it
• Half a teaspoon salt: to heighten flavors adjust according to broth saltiness
• A quarter teaspoon freshly ground black pepper: for a mild bite
• Half a cup unsweetened full—fat coconut milk: to lend creaminess without dairy select canned coconut milk for best texture

Instructions

Sauté Aromatics:

Heat olive oil over medium heat in a large heavy—bottomed pot. Add chopped onion and cook gently until translucent, about four to five minutes. This slow cooking process unlocks the onion’s natural sweetness and creates a delicious flavor base. Add the minced garlic and stir for about one minute until fragrant, careful not to let it burn as this would introduce bitterness.

Cook Squash and Apples:

Add the cubed butternut squash and chopped apples into the pot. Stir thoroughly to coat them with the aromatic base. Let them cook for three to four minutes to start softening and release their sweet flavors. This step helps meld the flavors before the broth is added.

Simmer with Broth and Spices:

Pour the vegetable broth into the pot, then crumble in the vegetable bouillon cubes. Sprinkle the cinnamon, nutmeg, salt, and black pepper over the mixture. Stir everything well, bring to a gentle boil, then reduce the heat. Cover the pot and let it simmer for about twenty—five minutes until the squash and apples are completely soft, making them easy to blend.

Blend Until Smooth:

Using an immersion blender, purée the soup right in the pot until it becomes completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until silky, then return the soup to the pot to keep it warm.

Finish with Coconut Milk:

Stir the coconut milk into the soup and let it heat gently for another two to three minutes. This final step creates a luscious texture and ties all the flavors together. Taste and adjust seasoning with extra salt or pepper if needed to suit your palate.

Serve and Garnish:

Ladle the soup into bowls. For an inviting presentation, swirl in a little more coconut milk or sprinkle a dusting of cinnamon on top. Toasted pumpkin seeds add a contrasting crunch if you like. Enjoy while warm.

My favorite ingredient here is the Gala apple. Its subtle sweetness perfectly complements the earthy butternut squash and tangible warmth from the cinnamon and nutmeg. One autumn, I brought this soup to a family gathering, and it became a surprise hit, warming conversations as well as bellies.

Storage Tips

Store leftovers in a sealed airtight container in the refrigerator for up to four days. When reheating, do so gently on low heat and stir in a splash of coconut milk to restore the creamy texture that sometimes separates in the fridge.

Ingredient Substitutions

Try swapping Gala apples with ripe pears for a more floral and delicate sweetness that still pairs beautifully with the squash. Use cashew cream instead of coconut milk for a neutral but rich alternative if you prefer a less coconut—forward flavor. White miso paste is a fantastic substitute for vegetable bouillon cubes, lending a rich umami depth without overpowering the soup’s gentle spice.

Serving Suggestions

This soup pairs beautifully with crunchy toasted bread like sourdough or hearty cornbread. For extra texture, sprinkle roasted pepitas or fried sage leaves on top. A simple green salad tossed with apple cider vinaigrette balances the warm soup with fresh acidity, creating harmony on your plate.

Serve warm with toasted bread and a sprinkle of cinnamon for contrast.

Common Questions About Recipes

→ How can I adjust the thickness?

Add extra vegetable broth or water incrementally to reach the desired consistency without diluting flavor.

→ Can pre-cut squash be used?

Yes, ensure pieces are uniform for even cooking; adjust simmer time for freshness or size differences.

→ What enhances the flavor if bland?

Check seasoning levels; a pinch of salt or a splash of lemon juice can brighten and balance the flavors.

→ Is this suitable for freezing?

Absolutely. Cool completely, portion into airtight containers, freeze up to 3 months, and thaw overnight before reheating gently.

→ What are good garnish options?

Try toasted pumpkin seeds, a sprinkle of cinnamon, or fried sage leaves to add texture and aroma.

→ How to deepen the flavor profile?

Roast butternut squash before cooking and toast spices briefly with onions to enhance sweetness and warmth.