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Butternut Squash and Apple Soup

Print Recipe
Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings
Calories 244
Author Jessica Hylton

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

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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.

Nutrition

Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1572mg | Potassium: 969mg | Fiber: 7g | Sugar: 15g | Vitamin A: 24703IU | Vitamin C: 57mg | Calcium: 138mg | Iron: 3mg