Vegan Butternut Squash Soup

This vegan butternut squash soup blends creamy coconut milk, sweet Fuji apple, and warming spices to create a cozy bowl perfect for chilly days or special celebrations like Thanksgiving or Hanukkah. The combination of naturally sweet squash and apple with earthy thyme and nutmeg makes every spoonful comforting yet bright. Its simplicity and rich flavor always impress without requiring hours in the kitchen.

I first made this soup during a snowy weekend gathering, and it quickly became a favorite that my friends request every winter. I love how just a few ingredients can come together for such a satisfying soup. It’s a dish that warms you from the inside and can be dressed up or down depending on the occasion.

Ingredients

• One large butternut squash: peeled seeded and cubed to provide the silky, sweet base of the soup
• One tablespoon olive oil: for sautéing and developing the aromatic flavor foundation
• One medium yellow onion: chopped to add natural sweetness and depth
• Two garlic cloves: minced for a mellow pungency that complements the squash
• One vegetable bouillon cube: to boost the umami and richness without adding fat
• One medium carrot: peeled and sliced for extra sweetness and body
• One Fuji apple: peeled and diced to enhance the natural sweetness and add fresh brightness
• Four cups vegetable broth: as the flavorful liquid to cook the vegetables and blend
• Half teaspoon salt: to balance the flavors perfectly without overdoing it
• Quarter teaspoon freshly ground black pepper: for a gentle background warmth
• Quarter teaspoon ground nutmeg: to add warm, autumnal spice
• Half teaspoon dried thyme: for herbaceous earthiness that pairs well with squash
• Half cup unsweetened full-fat coconut milk: to enrich the soup with creamy texture and subtle tropical notes
• Tip: Look for a firm butternut squash with a matte skin free of soft spots. Choose a Fuji apple that is crisp and sweet to complement the soup. High-quality vegetable broth and fresh spices make a noticeable difference in flavor.

Instructions

Prepare the Vegetables:

Peel the butternut squash carefully removing all skin. Seed the squash completely and cut into roughly uniform cubes for even cooking. Chop the onion finely. Mince garlic cloves. Peel and slice the carrot evenly. Peel and dice the Fuji apple into small chunks to ensure it softens well during cooking. Prepping all ingredients in advance helps the cooking process go smoothly without interruptions.

Sauté Aromatics:

Warm the olive oil in a heavy-bottomed large pot over medium heat. Add the chopped onion and stir regularly. Cook for about four minutes or until the onions are softened and translucent but not browned. This delicate cooking stage releases the sweetness and builds the flavor base. Add the minced garlic and sauté for one minute more until fragrant but not burned.

Combine Vegetables and Seasonings:

Add the cubed squash, sliced carrot, and diced apple to the pot. Stir well so all pieces are coated in the oil and aromatics. Sprinkle in salt, freshly ground black pepper, nutmeg, and dried thyme. Mix thoroughly so spices are evenly distributed which helps build complexity in each bite.

Add Broth and Simmer:

Pour in the vegetable broth and crumble in the vegetable bouillon cube. Increase the heat and bring the mixture to a gentle boil. Lower the heat to maintain a gentle simmer. Cover the pot and cook for 20 to 25 minutes or until the butternut squash and carrots are very tender and easily pierced with a fork.

Blend Until Smooth:

Remove the pot from the heat. Using an immersion blender blend directly in the pot to a silky smooth consistency. If you do not have an immersion blender carefully transfer the soup in batches into a countertop blender. Do not fill the blender more than halfway with hot liquid vent the lid slightly and blend in pulses to avoid splattering.

Finish with Coconut Milk:

Return the blended soup to low heat if necessary. Stir in the coconut milk gently until fully incorporated. Heat the soup through but do not bring it back to a boil after adding coconut milk as boiling can break the delicate texture and flavor.

Taste and Adjust Seasoning:

Sample the soup. Add more salt or pepper if desired to balance the flavors. Serve the soup hot with optional garnishes such as fresh thyme leaves a swirl of coconut milk or roasted pumpkin seeds for added texture and flavor.

The coconut milk is my favorite ingredient here it adds not just creaminess but a subtle tropical hint that elevates the dish far beyond a typical winter soup. One of my most cherished memories is serving this soup at a holiday party where everyone asked for the recipe because it was so unique yet comforting.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or in the microwave stirring occasionally. If the soup thickens in the fridge stir in a splash of broth or water to loosen it. To freeze omit the coconut milk before freezing. Thaw thoroughly and stir in fresh coconut milk during reheating for best texture and flavor.

Ingredient Substitutions

Replace coconut milk with cashew cream made by blending soaked cashews with water for a milder creamy texture. Swap Fuji apple with a ripe pear for a subtly floral sweetness that complements butternut squash well. Use pumpkin seed oil instead of olive oil for a deeper, nutty flavor and a beautiful green tint to the soup’s base.

Serving Suggestions

Serve with crusty rustic sourdough bread to soak up every last drop. Add a sprinkle of smoked paprika or chili flakes for a gentle warming kick. For special occasions garnish with toasted coconut flakes or a drizzle of truffle oil to impress guests with elegance.

This creamy naturally sweet vegan soup is ideal for chilly nights and holiday gatherings. Its balance of squash apple and coconut milk makes it both comforting and memorable.

Common Questions About Recipes

→ Why is my soup not smooth?

Ensure vegetables like squash and carrot are tender before blending. Use an immersion blender thoroughly or blend in batches, allowing the soup to cool slightly to avoid splattering.

→ Can I prepare the soup ahead of time?

Yes, it stores well in the refrigerator for up to 4 days. Reheat gently and stir before serving to preserve flavors and texture.

→ How can I enhance the soup’s flavor if it tastes bland?

Add a pinch of salt, extra nutmeg, or a splash of coconut milk to deepen the flavors before serving.

→ Is freezing the soup an option?

Freeze in airtight containers for up to 3 months, but add the coconut milk only after thawing and reheating to keep a smooth texture.

→ How to increase protein content in the soup?

Incorporate cooked chickpeas or garnish with roasted pumpkin seeds to add protein while maintaining the vegan profile.