Make this easy Apple Butternut Squash Soup on a cool fall evening for the most satisfying meal! This recipe is both vegan and gluten-free with only 6 main ingredients!
It's finally here; FALL! Once those cool temperatures come rolling in, I'm always craving all of the soups. Soups are just the most perfect fall dish–warm, hearty, savory. Plus, you might be tired of pumpkin by now, since the Pumpkin Spice Latte has been out since August!
This Apple Butternut Squash Soup is so rich and luscious. Using a bit of crisp green apple helps to keep this soup from being overwhelmingly rich and hearty, while still filling your stomach and warming your soul.
Why you'll love this recipe
- Hearty, yet Fresh - The squash makes for such a satisfying soup, but it is still so fresh and bright!
- 6 Simple Ingredients - All you need is squash, onion & garlic, broth, apple, coconut cream, and some spices!
- So easy to make - If you have a blender and an oven then you can easily make this soup!
What you need for this recipe
Ingredients and Substitutions:
- Butternut Squash - I used a whole butternut squash, about 2 pounds. Feel free to buy pre-chopped squash, just make sure you have enough!
- Garlic Cloves - 3 large garlic cloves was plenty, add more or less as you like!
- Shallot - Shallot is preferred in this recipe, but ½ of a white, sweet, or yellow onion is a good substitute!
- Vegetable Broth - Regular or low-sodium. You can also use Better than Bouillon!
- Green Apple - A green granny smith apple adds the perfect amount of freshness!
- Coconut Cream - This is different from cream of coconut, which is sweeter. Coconut cream is found in a can near the Asian food section! Full-fat coconut milk will work as a substitute here.
- Spices - Curry is the predominant spice here, but we also use salt, pepper, and thyme.
How to make this recipe
Step 1: Prepare Ingredients
Begin by using a very sharp knife and carefully slicing the butternut squash in half longways.
Use a spoon to scrape out the seeds and "guts," and use a vegetable peeler to remove the outer skin of the squash.
Once peeled and de-seeded, use the knife to chop the squash into roughly 1-inch cubes. Set to the side.
Peel the papery skin off of the shallots and garlic. Roughly chop the shallots but leave the garlic cloves whole.
Slice the green apple in half and remove the core, seeds, and stem. Roughly chop ½ of the apple.
Step 2: Roast Squash
Pre-heat your oven to 400ºF.
Add the squash cubes to a baking sheet along with garlic cloves and shallot slices.
Drizzle ¼ cup of olive oil and toss to ensure all of the vegetables are coated.
Place the baking sheet in the oven and roast, uncovered, for 45 minutes until squash is fork-tender and lightly caramelized.
Step 3: Blend & Finishing Touches
After the roasting is done, remove the baking sheet from the oven and allow to cool for about 5 minutes.
Add all of the ingredients to a high-powered blender along with the vegetable broth and coconut cream. If it doesn't all fit, you can do this in multiple batches.
Blend on high until smooth without any chunks. Add to a large pot on low heat.
Tip: If using an immersion blender instead, add all of the roasted vegetables to a large pot along with broth and coconut cream. Insert the immersion blender and blend until all chunks have become smooth.
Add all of the spices to the soup in the pot and whisk until well combined.
Taste and adjust as necessary.
Serve hot and garnish with thyme, pepper, and salt.
Expert Tips & Tricks
- I recommend using a green apple because of its freshness and crisp aspect. I have not tried this recipe with any other type of apple, so I do not recommend switching!
- Need something crunchy to go with your soup? Try adding Crispy Curry Roasted Chickpeas as a topping or garnish!
- Coconut cream is different from cream of coconut, which is sweeter. Coconut cream is canned and usually found in the Asian section of your grocery store, near the canned coconut milk. Full-fat coconut milk can be used instead of cream!
Recipe FAQs
If you're hoping to cook this and enjoy it at a later time, the good news is that this soup freezes very well! Add the soup to freezer-safe bags or containers, keeping in mind that it may change its size while freezing. To re-heat, let it thaw overnight in the fridge, then add it to a pot and heat it back up!
You can save time and energy by using pre-cut butternut squash instead of whole squash! This reduces the risk of cutting ones-self as well. Just be sure that you use roughly the same amount, which is about 2 pounds of squash.
Eat this butternut squash soup with a big Vegan Kale Salad or a delicious Pumpkin Mac and Cheese! You could even pair this with a fun fall cocktail like a Pumpkin Spice Margarita!
Related Recipes
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📖 Recipe
Vegan Apple Butternut Squash Soup
Equipment
- Blender or immersion blender
- Sharp Knife
- Baking Sheet
Ingredients
- 1 Butternut squash (about 2 pounds)
- 3 cloves Garlic
- 1 Shallot medium-large
- 2 ½ cups Vegetable broth
- ½ Green apple
- ¼ cup Coconut cream
- 1 teaspoon Curry powder
- 2 teaspoon Salt
Instructions
- Begin by using a very sharp knife and carefully slicing the butternut squash in half longways.
- Use a spoon to scrape out the seeds and "guts," and use a vegetable peeler to remove the outer skin of the squash.
- Once peeled and de-seeded, use the knife to chop the squash into roughly 1-inch cubes. Set to the side.
- Peel the papery skin off of the shallots and garlic. Roughly chop the shallots but leave the garlic cloves whole. Slice the green apple in half and remove the core, seeds, and stem. Roughly chop ½ of the apple.
- Pre-heat your oven to 400ºF.
- Add the squash cubes to a baking sheet along with garlic cloves and shallot slices.
- Drizzle ¼ cup of olive oil and toss to ensure all of the vegetables are coated.
- Place the baking sheet in the oven and roast, uncovered, for 45 minutes until squash is fork-tender and lightly caramelized.
- After the roasting is done, remove the baking sheet from the oven and allow to cool for about 5 minutes.
- Add all of the ingredients to a high-powered blender along with the vegetable broth and coconut cream. If it doesn't all fit, you can do this in multiple batches.
- Blend on high until smooth without any chunks. Add to a large pot on low heat.
- Tip: If using an immersion blender instead, add all of the roasted vegetables to a large pot along with broth and coconut cream. Insert the immersion blender and blend until all chunks have become smooth.
- Add all of the spices to the soup in the pot and whisk until well combined.
- Taste and adjust as necessary.
- Serve hot and garnish with thyme, pepper, and salt.
Notes
- I recommend using a green apple because of its freshness and crisp aspect. I have not tried this recipe with any other type of apple, so I do not recommend switching!
- Need something crunchy to go with your soup? Try adding Crispy Curry Roasted Chickpeas as a topping or garnish!
- Coconut cream is different from cream of coconut, which is sweeter. Coconut cream is canned and usually found in the Asian section of your grocery store, near the canned coconut milk. Full-fat coconut milk can be used instead of cream!
- If you're hoping to cook this and enjoy it at a later time, the good news is that this soup freezes very well! Add the soup to freezer-safe bags or containers, keeping in mind that it may change its size while freezing. To re-heat, let it thaw overnight in the fridge, then add it to a pot and heat it back up!
- Shallot - Shallot is preferred in this recipe, but ½ of a white, sweet, or yellow onion is a good substitute!
Bill Eggers says
This is sort of the basis for most vegan “cream” soups. I’ve made cauliflower, broccoli, and mushroom (all which were delicious and full of fiber). I’m not crazy about butternut squash but maybe as a soup I can learn to like it.
Emily says
If you want to add more flavor and have less of the butternut flavor, try upping the curry powder!
Russell says
Absolute banger. Would love more recipes for this soup season