Print

Creamy Butternut Squash and Apple Soup: Best Easy Fall Recipe

creamy butternut squash and apple soup - featured image
Print Recipe

This creamy butternut squash and apple soup is velvety smooth without a drop of heavy cream. The combination of sweet roasted squash and tart apple creates a perfect fall comfort food that’s quick, easy, and packed with nutrients.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled and cut into 1-inch cubes
  • 2 medium apples (such as Honeycrisp or Granny Smith), cored and cut into chunks
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk (from a can)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup (optional)
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra coconut milk, fresh thyme, crispy sage leaves

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Carefully peel the butternut squash with a vegetable peeler. Cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes. Core the apples (no need to peel them) and cut them into similar-sized chunks.
  3. On the prepared baking sheet, toss the cubed squash, apple chunks, roughly chopped onion, and smashed garlic cloves with 2 tablespoons of olive oil. Season generously with salt and black pepper. Spread everything in a single, even layer. Roast for 25-35 minutes, flipping halfway through, until the squash is fork-tender and the edges are golden brown and slightly caramelized.
  4. Transfer the roasted vegetables and garlic to a large pot or Dutch oven. Pour in the 4 cups of low-sodium vegetable broth. Add the maple syrup if using. Bring the mixture to a gentle simmer over medium heat. Let it simmer for about 5 minutes to allow all the flavors to meld together.
  5. Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it is completely smooth and velvety. If using a regular blender, work in batches, filling the pitcher no more than halfway. Place a kitchen towel over the lid and hold it down firmly while blending to prevent any hot splashes. Blend until silky smooth.
  6. Stir in the 1/2 cup of full-fat coconut milk. Taste and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, thin it out with a little more broth or water until it reaches your desired consistency.
  7. Ladle the hot soup into bowls. Swirl in a little extra coconut milk, sprinkle with toasted pumpkin seeds, and add a few fresh thyme leaves for a pop of color and flavor. Serve immediately.

Notes

For extra brightness, add a tiny squeeze of lemon juice or a splash of apple cider vinegar before serving. The soup tastes even better the next day as flavors meld. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

Keywords: butternut squash soup, apple soup, fall soup, creamy soup, vegan soup, gluten-free soup, dairy-free soup, easy soup recipe

Find it online: https://zorbmeal.com/creamy-butternut-squash-and-apple-soup-best-easy-fall-recipe/