Vegan Butternut Squash and Apple Soup
Vegan Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
I’ve written this introduction over about 5 times. I’m going to try and blast through my writer’s block and get right into this Vegan Butternut Squash and Apple Soup. If you’ve ever had writer’s block, you know how it goes.
Pro-cras-tination.
Funny thing is, it’s not that I don’t want to write. I’ve wanted to share this soup for a few weeks now. But sometimes I wonder, hmmm what witty or sarcastically funny joke will I make (you guys do think I’m sarcastically funny right?!). And I get totally lost.
ANYWAY. Before I procrastinate from telling you about the soup, this is literally my new favourite soup next to my mom’s pumpkin soup and my carrot soup. Another beautiful accidental vegan soup, this Vegan Butternut Squash and Apple Soup makes the first sweet soup I have ever tried! Trust me, it’s absolutely delicious. I left mine a little chunky it gave the soup even more body. This is a thick soup which I LOVE. The coconut cream (refrigerated coconut milk or regular coconut milk) on top, tastes heaven sent. The thyme also goes perfectly with the butternut squash and the apples.
When I say sweet, it isn’t overbearing or next to dessert or any of that. It’s more like biting into an apple, only juiced and creamy – does that make any sense at all? Sense or no sense, you’ll definitely love the taste. This Vegan Butternut Squash and Apple Soup would taste great with some croutons or even some toasted bread. Even with a homemade garlic spread to add a beautiful contrast to the sweetness. Speaking of which, I need to whip up some and get right to this again.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
MORE VEGAN FALL SOUPS
Butternut Squash and Apple Soup
Ingredients
- 1 tablespoon oil, or vegetable broth if oil free
- ½ white onion, chopped (138g)
- 4 cloves garlic, minced
- 1 ½ pounds butternut squash, peeled, seeds removed and cubed (680g)
- 2 red apples, peeled, and cubed (I prefer red Honeycrisp apples for this)
- 2 ½ cups vegetable broth, or water
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper, if desired
- 1 tablespoon fresh rosemary, chopped finely
- 1 bunch of thyme sprigs, do not remove from the stems (or 2 teaspoons dried thyme leaves)
- ¼ cup coconut milk, or vegan heavy cream
Instructions
- In a pot over medium high heat, heat the oil.
- Sauté the onions for about 5 minutes, until translucent and fragrant.
- To the onions, add the minced garlic, butternut squash, cubed apples, vegetable broth, sea salt, ground black pepper, rosemary and thyme (everything except the coconut milk). Bring to a boil, stirring a few times.
- Reduce the heat to a rolling simmer, cover and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon (if using the sprigs) and using an immersion blender, puree the soup ingredients until combined and smooth. Or, allow to cool for 5 minutes and then blend everything in a blender.
- Put the soup back on the stove on low heat and add the coconut milk and stir. Cook for another 5 minutes.
- Taste and adjust the ingredients accordingly, adding more salt or pepper if desired. Serve and enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Made this last night and it was amazing. I will be calling it “Better then Panera Butternut Squash soup.” I used 1 tsp dried thyme because the store was out of thyme sprigs and it worked beautifully. Plan on making it for a family gathering with fresh sourdough bread! Thank you for sharing.
Hi Keri,
Now that’s a compliment! Thank you so much for sharing the love.