This Butternut Squash and Apple Soup is pure autumn magic in a bowl. Imagine silky roasted squash, sweet-tart apples, and a hint of warming spices—each spoonful is cozy, comforting, and just a little indulgent. Perfect for chilly evenings or when you want something healthy yet satisfying, this soup is a total crowd-pleaser. Trust me, you’re going to love it!

Why You’ll Love This Recipe

Sweet and Savory Harmony: The natural sweetness of butternut squash and apples pairs beautifully with aromatic spices.
Creamy Without the Cream: Coconut milk adds a luscious, velvety texture without making it heavy.
Quick & Easy: Ready in under an hour, making it perfect for weeknight dinners or weekend cozying.
Vegan & Comforting: A plant-based bowl of warmth that’s healthy and satisfying.

Ingredients

All you need to make this autumn-inspired soup (without the fuss of measuring just yet):

Olive Oil: For sautéing onion and garlic and adding depth of flavor.
Onion: Provides a savory, aromatic base.
Garlic: Adds warmth and a subtle kick.
Butternut Squash: The star of the show—sweet, creamy, and filling.
Apples: Adds natural sweetness and a hint of tartness.
Carrots: Extra sweetness and vibrant color.
Vegetable Broth: Creates a flavorful, smooth soup base.
Ground Cinnamon: Adds warming spice and autumn vibes.
Ground Nutmeg: Enhances the cozy flavor profile.
Salt and Pepper: Balances and highlights the natural flavors.
Coconut Milk: Brings creaminess without dairy.
Fresh Thyme Leaves: Optional garnish that adds an herby, fresh note.

Ingredients with measurements are right under the article in the recipe card.

How to Make the Butternut Squash and Apple Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing for 3–4 minutes until fragrant and golden. You’ll instantly smell the cozy beginnings of this soup—so inviting!

Step 2: Cook the Veggies and Fruit

Stir in cubed butternut squash, chopped apples, and sliced carrots. Cook for about 5 minutes, giving everything a chance to mingle and release their natural flavors.

Step 3: Simmer in Broth

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 25 minutes, or until the squash and carrots are tender. The kitchen is going to smell amazing by now!

Step 4: Spice It Up

Add ground cinnamon, nutmeg, salt, and pepper. Stir well, then remove the pot from heat.

Step 5: Blend Until Smooth

Using an immersion blender (or working in batches in a regular blender), puree the soup until silky smooth. Don’t worry if it’s tempting to taste as you go—go ahead, it’s irresistible.

Step 6: Add Coconut Milk

Stir in coconut milk and return the soup to low heat for 3 minutes to warm through. The result? Creamy, luscious, dreamy goodness.

Step 7: Serve and Garnish

Ladle the soup into bowls, sprinkle with fresh thyme, and serve hot with crusty bread. Cue the “mmm” sounds.

Pro Tips for Making the Recipe

Roast for Extra Flavor: For an even deeper flavor, roast the squash and apples before adding to the pot.
Adjust Sweetness: Depending on your apples, add a touch of maple syrup if you like it sweeter.
Smooth or Chunky: Blend to your preferred consistency—chunky if you like a rustic vibe, silky if you’re feeling elegant.
Spice It Your Way: A pinch of cayenne can add warmth without overpowering the cozy flavors.

How to Serve

Garnishes: Fresh thyme, a drizzle of coconut milk, or toasted pumpkin seeds.
Sides: Pair with crusty bread, grilled cheese, or a fresh green salad.
Presentation: Serve in a rustic bowl for that perfect fall aesthetic.

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm gently on the stove over low heat, stirring occasionally, or microwave in 1–2 minute intervals until heated through.

FAQs

1. Can I use a different type of squash?
Absolutely! Kabocha or pumpkin work beautifully as substitutes, giving you a slightly different sweetness and texture.

2. Can I make this soup nut-free?
Yes! Just ensure the coconut milk you use is safe for your needs. You could also swap for oat or soy milk if preferred.

3. How can I make the soup richer and creamier?
A splash of extra coconut milk or a small knob of butter can add an indulgent creaminess without overpowering the flavors.

4. Can I prep this soup in advance?
Definitely! You can chop the veggies and apples the day before, then cook and blend the next day. The flavors actually get better after sitting for a few hours.

This Butternut Squash and Apple Soup is autumn in a bowl—creamy, comforting, slightly sweet, and perfect for cozy nights. It’s healthy, flavorful, and simple enough to whip up any day of the week. Grab your ladle and enjoy the warmth!