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Easy Creamy Butternut Squash and Apple Soup Recipe

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This creamy butternut squash and apple soup comes together in under an hour with simple ingredients. Roasting the squash and apples caramelizes their natural sugars for a deep, comforting flavor that tastes like you spent all day cooking.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and cubed
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups (32 ounces) low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons olive oil, plus 1 tablespoon for sautéing
  • 4–5 fresh sage leaves (or 1 teaspoon dried sage)
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Optional garnishes: toasted pumpkin seeds, extra coconut milk, crispy sage leaves

Instructions

  1. Preheat oven to 400°F (200°C). Peel butternut squash, slice in half lengthwise, scoop out seeds, and cube into 1-inch pieces. Peel and core apples, cut into similar-sized chunks. Smash garlic cloves.
  2. Toss cubed squash, apples, smashed garlic, and fresh sage leaves on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat evenly, spread in a single layer. Roast for 25-30 minutes, flipping halfway, until squash is fork-tender and edges caramelize.
  3. While vegetables roast, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and softened, about 5 minutes. Do not brown.
  4. Add roasted squash, apples, and garlic to the pot with the onions. Pour in 4 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes. Remove sage leaves if desired.
  5. Remove pot from heat. Using an immersion blender, blend until completely smooth, about 2 minutes. If using a regular blender, let soup cool 5 minutes, then blend in batches, filling no more than halfway. Hold lid down with a towel.
  6. Return pot to low heat. Stir in 1 cup coconut milk, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Taste and adjust seasoning. Heat gently for 2 minutes; do not boil after adding cream.
  7. Ladle soup into bowls. Garnish with a swirl of coconut milk, toasted pumpkin seeds, and crispy sage leaves if desired. Serve hot with crusty bread or a side salad.

Notes

Don’t skip the roasting step—it caramelizes natural sugars for deeper flavor. Cut squash and apples into even 1-inch pieces for uniform roasting. Season in layers for complex flavor. Soup tastes even better the next day; make ahead and reheat gently. For a non-coconut option, use heavy cream or half-and-half. To freeze, cool completely and store in freezer-safe containers for up to 3 months.

Nutrition

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

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