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!

Vegan Butternut Squash and Apple Soup in a white bowl.

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.


Overhead shot of vegan butternut squash and apple soup in a white bowl.

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.

Butternut squash in a white bowl with apples in the background.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:




Pumpkin soup in ramekins.

Creamy Vegan Pumpkin Soup

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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!
5 (from 3 ratings)


  • 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!


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 If you try this Vegan Butternut Squash and Apple Soup please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Calories: 161kcal, Carbohydrates: 35g, Protein: 3g, Fat: 3g, Saturated Fat: 3g, Sodium: 17mg, Potassium: 774mg, Fiber: 6g, Sugar: 14g, Vitamin A: 18273IU, Vitamin C: 45mg, Calcium: 108mg, Iron: 2mg

Disclaimer: Although 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. 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.