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Cozy Squash Apple Coconut Soup: Best Fall Recipe

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A creamy, dairy-free butternut squash soup with apple and coconut milk, seasoned with warm fall spices. This happy accident turned tradition is perfect for cozy fall evenings.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (13.5 oz or 400 ml) full-fat coconut milk
  • 3 cups (720 ml) vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of cayenne pepper (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Extra coconut milk (for garnish, optional)
  • Fresh thyme or parsley (for garnish, optional)
  • Sprinkle of cinnamon (for garnish, optional)

Instructions

  1. Prep the vegetables: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces (about 4 cups). Peel and core the apples, then chop into similar-sized pieces. Dice the onion and mince the garlic.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-7 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Cook the squash and apples: Add cubed squash and chopped apples to the pot. Stir to coat with oil and onion mixture. Cook for about 5 minutes, stirring occasionally.
  4. Add the spices: Sprinkle in ground ginger, cinnamon, nutmeg, salt, pepper, and cayenne (if using). Stir well and cook for 1 minute until fragrant.
  5. Pour in the liquids: Add vegetable broth and coconut milk. Stir, scraping up any bits from the bottom. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes until squash is very tender.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend directly in the pot until smooth. If using a countertop blender, let cool for 10 minutes, then blend in batches (never fill more than halfway). Return blended soup to the pot.
  7. Adjust the seasoning: Taste and adjust salt, pepper, or spices as needed. If too thick, stir in extra broth or water to reach desired consistency.
  8. Serve and garnish: Ladle into bowls. Drizzle with extra coconut milk, sprinkle with toasted pumpkin seeds, and add fresh thyme leaves if desired.

Notes

This soup gets better after a day in the fridge as flavors meld. For a roasted version, toss cubed squash and apples with olive oil, salt, and pepper, roast at 400°F (200°C) for 25-30 minutes before adding to the pot. To make it heartier, add chickpeas or cooked lentils before blending. For a spicy twist, add 1/2 teaspoon curry powder or garam masala.

Nutrition

Keywords: butternut squash soup, apple soup, coconut milk soup, fall soup, vegan soup, dairy-free soup, gluten-free soup

Find it online: https://junomeals.com/cozy-squash-apple-coconut-soup-best-fall-recipe/