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.
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 it’s like 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 was a sweet one which I think is the first I ever had a sweet soup! 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. With the coconut cream (refrigerated coconut milk or regular coconut milk) on top, that was seemingly 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
Vegan Butternut Squash and Apple Soup
- 1 1/2 pounds butternut squash peeled, seeds removed and cubed
- 2 apples, peeled, and cubed
- 2 cups water
- 1/2 onion, chopped
- 2 stalks green onions, chopped finely
- 1 bunch of thyme sprigs, do not remove from the stems
- 1/4 cup coconut milk
- Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
- Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
- Remove the thyme with a slotting spoon and using an immersion blender, puree the soup ingredients until combined and smooth.
- Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
- Serve and enjoy!
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.
What a beautiful soup! ! I have never had sweet soup before. But will definitely be trying this soon.. The flavours are so mild and delicate… Delicious! !
I have been so tired lately I feel that I have writers block all the time. I feel as if I avoid posting recipes sometimes because of it.
Love the sound of the flavors here. I love butternut squash but have never combined it with apple before. Sounds lovely
This soup looks and sounds amazing! Love the idea of a sweet soup, so unique!
I’m so all about the creamy seasonal soups these days! I’ve been eating a sweet potato soup for the past week, so this butternut squash soup will be a welcome change!
Writer’s block is the worst! I’ve been swamped at work for the past month which means I haven’t been blogging or visiting anyone else’s blog (that’s why you haven’t seen me comment in so long. I’ve missed you!). In my spare time, I’m too tired to write or bake or cook. We all need a vacation! I’m printing this recipe out, Jess. I LOVE creamy squash soups! Adding the apple and thyme is an amazing idea. This is the perfect cold, dreary night meal.
I always have room for more butternut soups in my life! And i love that you paired it with apples and thyme. Super perfect fall flavors.
UGH to writer’s block. It happens to me ALL THE TIME. No fun.
This soup is lovely. There is beauty in simplicity, especially when you use quality ingredients! I shared a link to your recipe on my blog post about Thanksgiving recipes. Is that ok with you? You have a wonderful blog!
Soup is delicious: thank you. I topped each cup of soup with a few fried sage leaves!
THIS RECIPE WAS AWESOME!! I made it last night for my partner and myself and we both loved it. (He said it tasted like it was from a restaurant!). I am not a summer person so it was really nice to have a gorgeous taste of fall in the middle of July. (I used 1 teaspoon powdered oregano instead of thyme sprigs (because I didn’t have them) and it turned out totally fine.) Thank you Jessica!!
We’re so happy that you and your partner enjoyed this recipe Audrey! Thank you so much for reading and leaving such a nice comment!
I was wondering how much salt to use for your soup
Hi Angella! Thanks so much for reading you can ad half a teaspoon but add salt afterward to taste. I hope this helps?