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.

Butternut Squash and Apple Soup: 5 Irresistible Reasons You’ll Love This Creamy Fall Comfort

Name: Butternut Squash and Apple Soup with Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 1 butternut squash, peeled and cubed; 1 Granny Smith apple, peeled and chopped; 1 onion, chopped; 2 cloves garlic, minced; 2 tablespoons olive oil; 4 cups vegetable broth; 1 can (14 oz) full-fat coconut milk; Salt and pepper, to taste; Optional: nutmeg, cinnamon, or fresh thyme for garnish

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

Scale

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

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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