As the days grow cooler and the scent of cinnamon drifts through the air, I always find myself craving a bowl of comfort—and nothing feels cozier than this creamy butternut squash and apple soup. Blending the natural sweetness of roasted squash with the tart brightness of apple and the silky touch of coconut milk, this soup captures everything I love about fall. It’s wholesome, vegan, and beautifully simple to make in one pot. Whether served on a quiet evening or shared with friends, every spoonful feels like a warm, golden hug straight from my Moroccan-California kitchen.
Table of Contents
Table of Contents
A Taste of Fall in a Bowl
My Story Behind This Cozy Soup
When the first hints of autumn arrive—the air turning crisp, the light softening into amber, and the scent of cinnamon drifting from nearby bakeries—I find myself drawn back to my kitchen. There’s something deeply comforting about those early fall evenings, when the world slows down and the simple act of cooking becomes a way to connect with memory. For me, nothing captures that feeling better than a pot of butternut squash and apple soup with coconut milk gently simmering on the stove.
The aroma is irresistible. Sweet roasted squash mingles with tart apples and a whisper of spice, filling the room with warmth. Every spoonful brings back memories of my first autumn in San Diego, when I missed the earthy, spice-filled soups of my Marrakesh childhood. To recreate that feeling, I combined what I knew best—seasonal squash, fresh apples, and creamy coconut milk. It wasn’t just a meal; it was a bridge between two worlds.
Making butternut squash and apple soup with coconut milk has since become a quiet family ritual. My children love helping peel the apples and stirring the pot as it bubbles away, their laughter echoing through the kitchen. The scent alone feels like a hug, soft and familiar, wrapping us in warmth as the days grow shorter. What began as a simple experiment has now turned into our family’s way of welcoming fall each year.
Why This Vegan Soup Feels Like Fall
This butternut squash and apple soup with coconut milk is everything I adore about autumn cooking—simple, nourishing, and naturally beautiful. It’s vegan yet luxuriously creamy, comforting yet light. The blend of coconut milk and apples balances the richness of the squash perfectly, creating a harmony of flavors that feels both wholesome and indulgent. Its golden color mirrors the leaves outside, a reminder that every season has its own kind of comfort.
Now, let’s make this creamy bowl of warmth and welcome fall into your kitchen, one spoonful at a time.
This cozy butternut squash and apple soup with coconut milk captures the heart of fall cooking. For more seasonal comfort, visit my Fall Soup Recipes or try the creamy Easy Lentil Soup.
What You’ll Need for This Soup
Simple Ingredients, Big Flavor
This cozy butternut squash and apple soup with coconut milk is made from simple ingredients that come together like a gentle symphony of fall flavors. Each element plays its part—sweet, tart, creamy, and fragrant—to create a bowl that feels both nourishing and luxurious.
- Butternut Squash – Naturally sweet and velvety, it’s the heart of this butternut squash and apple soup with coconut milk. Peel and cube it for faster cooking and smoother blending.
- Granny Smith Apple – Adds a gentle tartness that brightens every spoonful, perfectly balancing the sweetness of the squash.
- Onion and Garlic – The essential flavor builders. As they sauté, they fill your kitchen with that comforting, “something delicious is cooking” aroma.
- Coconut Milk – The secret to a silky, dairy-free texture. Use full-fat coconut milk for the richest, creamiest finish.
- Vegetable Broth – The base that unites every flavor, keeping the soup light, flavorful, and fully vegan.
- Olive Oil – Adds smoothness and helps the onions caramelize beautifully.
- Salt and Pepper – Simple but powerful; season gradually to build depth and balance.
- Optional Touches – A sprinkle of nutmeg, cinnamon, or fresh thyme adds that cozy fall essence that makes this soup truly unforgettable.
| Ingredient | Purpose |
|---|---|
| Butternut Squash | Gives the soup its creamy, golden base |
| Granny Smith Apple | Adds brightness and a light fruity note |
| Coconut Milk | Creates the luscious, dairy-free creaminess |
Quick Prep Tips for Success
Take a few minutes to prep before you start—it makes the process effortless. If you’re short on time, grab pre-cut squash from the store. Let the onions and garlic cook slowly until soft and golden; that’s where the base flavor begins.
Once your ingredients are ready, the rest comes together easily. This butternut squash and apple soup with coconut milk doesn’t need fancy steps or special tools—just one pot, a good stir, and a little patience while the flavors blend into something extraordinary.
Each ingredient adds depth and warmth—just like my Authentic Italian Minestrone Soup and the nourishing High-Protein Soup Recipes.
How to Make Butternut Squash and Apple Soup
One-Pot Cooking Made Easy
Making butternut squash and apple soup with coconut milk is one of those quiet, cozy rituals that makes fall feel complete. It fills the kitchen with warmth, sweet aromas, and that golden promise of comfort you can taste. Here’s how to bring it together, step by step.
1. Sauté the Aromatics
In a large pot, warm a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, stirring often until they soften and release their fragrance. This step builds the savory base that gives the soup its depth. Take your time—good flavor always starts here.
2. Add the Squash and Apples
Toss in the cubed butternut squash and diced Granny Smith apples. Stir gently to coat them in the aromatic mixture. As the heat works its magic, you’ll notice the sweet scent of apples mingling with the earthy squash—a sure sign that your butternut squash and apple soup with coconut milk is on the right track.
3. Simmer Slowly
Pour in the vegetable broth and bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. The squash should become tender and the apples should begin to dissolve into the broth, creating a natural sweetness that balances the soup perfectly.
4. Blend Until Smooth
When everything is soft, use an immersion blender to puree the soup right in the pot. If you prefer a countertop blender, blend in batches and return the soup to the pot afterward. You’re looking for a silky, velvety consistency—smooth enough to coat a spoon.
5. Add the Coconut Milk
Stir in the coconut milk and watch as the soup transforms. Its color deepens to a rich golden orange, and the texture turns irresistibly creamy. The coconut milk adds body, sweetness, and that luxurious finish that makes this butternut squash and apple soup with coconut milk so special.
6. Season and Taste
Add salt, pepper, and a pinch of nutmeg or thyme to bring out the flavors. Taste and adjust until it feels just right—creamy, balanced, and comforting.
Blend, Season & Serve
Ladle the soup into warm bowls and finish with a few beautiful touches:
- A swirl of coconut milk for a creamy contrast
- A sprinkle of toasted pumpkin seeds or hazelnuts for crunch
- Fresh thyme or parsley for color and aroma
- Cracked black pepper for gentle warmth
Every spoonful of this butternut squash and apple soup with coconut milk delivers the essence of fall—smooth, fragrant, and soul-soothing, the kind of meal that makes you slow down and savor the season.
When making this butternut squash and apple soup with coconut milk, sauté onions and garlic as you would for my Creamy Tomato Basil Soup. For a hearty side, try my Kale Soup.
Tips for Perfect Soup Every Time
Why You’ll Love It
What makes this butternut squash and apple soup with coconut milk so special isn’t just how it tastes—it’s how it feels. Each spoonful is silky, gently sweet, and comforting in that quiet, familiar way that only homemade soup can be. Here’s why you’ll find yourself making it again and again:
- Velvety and dairy-free: The coconut milk adds creaminess without any heaviness, making it perfect for vegan and dairy-sensitive eaters.
- Naturally balanced flavors: The apple’s bright tartness perfectly complements the squash’s mellow sweetness.
- One-pot wonder: From start to finish, everything happens in one pot—less mess, more flavor.
- Seasonless appeal: It’s cozy enough for chilly fall evenings but refreshing enough for spring lunches.
- Customizable: Add your own twist—spice it up with curry powder, blend in roasted carrots, or finish with chili flakes for warmth.
This is the kind of soup that brings people to the table and keeps them lingering for seconds.
Store & Reheat Like a Pro
If you have leftovers (which is rare in my house), this butternut squash and apple soup with coconut milk stores beautifully.
- In the fridge: Let the soup cool completely, then transfer it to an airtight container. It stays fresh for up to 5 days and tastes even better the next day.
- In the freezer: Divide into portions and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm slowly over low heat, stirring occasionally. Add a splash of broth or extra coconut milk to loosen the texture and refresh the flavors.
Serving Ideas
This golden, creamy soup pairs wonderfully with crusty sourdough, a drizzle of olive oil, or a handful of toasted nuts. You can also serve it as an elegant starter before a cozy dinner or holiday meal.
Each spoonful of butternut squash and apple soup with coconut milk is like a quiet celebration of the season—smooth, fragrant, and utterly comforting.
Spice things up like my Mulligatawny Soup or pair with the comforting Lasagna Soup Crockpot.
Butternut Squash Soup Questions Answered
Is apple good in butternut squash soup?
Absolutely! The apple adds a delicate tartness that balances the sweetness of the squash. In this butternut squash and apple soup with coconut milk, the fruit brightens the flavor and gives each spoonful a fresh, slightly fruity finish that feels perfectly autumnal.
What flavors go well with butternut squash soup?
Warm spices like nutmeg, cinnamon, and curry powder pair beautifully with the natural sweetness of butternut squash. Coconut milk, thyme, or even a hint of ginger can make this soup more complex and cozy.
What are some common problems when making butternut squash soup?
The most common issue is texture—if the squash isn’t cooked long enough, the soup won’t blend smoothly. Make sure to simmer until the cubes are tender. Also, avoid adding too much liquid early; you can always thin it later for a perfect creamy consistency.
What was Princess Diana’s favorite soup?
Princess Diana was famously fond of leek and potato soup. While different in flavor, this butternut squash and apple soup with coconut milk shares the same elegant simplicity and comfort that made her favorite so timeless.
Warm Comfort in Every Bowl
There’s something magical about how a simple bowl of soup can carry both comfort and memory. This butternut squash and apple soup with coconut milk isn’t just a recipe—it’s a little celebration of the season, a reminder that warmth often comes from the simplest things. Whether you’re cooking for loved ones or enjoying a quiet moment to yourself, this golden, creamy soup has a way of making everything feel calm and cozy.
Try it once, and it might just become part of your own fall tradition.
Each spoonful of butternut squash and apple soup with coconut milk brings warmth, just like my wholesome Easy Lentil Soup.
Print
Butternut Squash and Apple Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This butternut squash and apple soup with coconut milk is pure fall comfort in a bowl. Sweet roasted squash and tart apples blend into a silky, golden soup enriched with creamy coconut milk. It’s vegan, wholesome, and comes together easily in one pot — perfect for cozy evenings, family dinners, or meal prep throughout the week.
Ingredients
1 medium butternut squash, peeled and cubed
1 Granny Smith apple, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups vegetable broth
1 (14-ounce) can full-fat coconut milk
Salt and pepper to taste
Swirl of coconut milk for garnish
Toasted pumpkin seeds or hazelnuts
Fresh thyme or parsley
Cracked black pepper
Instructions
1. In a large pot, warm olive oil over medium heat. Add onion and garlic, and cook until soft and fragrant, about 5 minutes.
2. Stir in the cubed butternut squash and apple. Cook for 5 minutes, letting the heat bring out their sweetness.
3. Pour in the vegetable broth, bring to a boil, then reduce heat. Simmer uncovered for 20 minutes, or until the squash is tender and easily pierced with a fork.
4. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches and return the blended soup to the pot.
5. Stir in the coconut milk and warm gently over low heat. Season with salt, pepper, and a touch of nutmeg or thyme.
6. Ladle into bowls and garnish with a swirl of coconut milk, toasted seeds, and herbs. Serve hot.
Notes
For extra depth, roast the squash before adding it to the pot.
Adjust thickness by adding more broth for a lighter texture.
For a hint of spice, stir in a pinch of curry powder or cayenne.
Keeps beautifully in the fridge for up to 5 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Vegan, Fall
Nutrition
- Serving Size: 1 bowl
- Calories: 193
- Sugar: 12
- Sodium: 949
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 34
- Fiber: 5
- Protein: 2
- Cholesterol: 0
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