Disclosure: this post may contain affiliate links.
This creamy vegan soup combines butternut squash and apples with fresh herbs for a comforting fall-forward flavor. It’s dairy-free, naturally gluten-free, and simple enough for a weeknight dinner or a cozy weekend meal.
Reasons You’ll Love This Soup
- Plant-Based: Fully vegan and dairy-free, this soup is made without animal products.
- Gluten-Free: Naturally free of wheat and gluten-containing ingredients.
- Quick and Easy: Ready in about 30 minutes and suitable for beginner cooks.
- Year-Round Option: Use frozen butternut squash for convenience so you can make this anytime.
If you like cozy fall dishes, try one of the other plant-based recipes featured below in the suggestions section.
Ingredient Notes
Butternut Squash: Both fresh and frozen squash work well. Frozen diced squash saves time and is a great option outside of squash season. If using fresh, peel, seed, and chop before cooking.
Apple: Apple adds a bright, sweet note that complements the squash. A Honeycrisp or another sweet-tart variety works nicely and balances the savory herbs.
Herbs: Fresh sage and rosemary were used for their warm, aromatic qualities. If substituting dried herbs, use about half the amount listed for fresh so the flavor remains balanced.
Coconut Milk: Coconut milk adds creaminess and a subtle sweetness that enhances the squash. Stir it in after removing the pot from heat so the flavor and texture stay fresh.
See the recipe card below for the full ingredient list and measurements.
Step by Step Instructions
This butternut squash and apple soup is straightforward to make and forgiving with prep. Rough chopping is fine because everything will be blended smooth.
1. Prepare ingredients: dice the butternut squash (fresh or frozen), core and dice the apple, and roughly chop the onion and garlic.
2. In a large pot over medium-low heat, warm the olive oil. Add the onion and garlic and sauté for about 5 minutes, stirring frequently, until softened and fragrant.
3. Add the diced squash, apple, chopped herbs (sage and rosemary), salt, and pepper. Stir and sauté another 5 minutes so flavors begin to meld.
4. Pour in the vegetable broth, increase the heat to medium, cover, and simmer for about 15 minutes, or until the squash and apple are tender.
5. Remove the pot from the heat and stir in the coconut milk. Let the soup cool slightly, then blend until smooth using an immersion blender.
If you don’t have an immersion blender, allow the soup to cool more, then carefully transfer it to a countertop blender in batches. If the soup is warm, vent the lid slightly to allow steam to escape and prevent pressure buildup.
Recipe Variations
Spicy: Add 1/4 to 1/2 teaspoon of crushed red pepper with the other spices for a touch of heat.
Roasted Vegetables: Roast the squash, onion, garlic, and apple at 375°F (190°C) with a little olive oil for about 20 minutes, tossing once. Roasting deepens the flavor and adds a caramelized note.
Extra Vegetables: Add carrots for more depth—peel and chop two large carrots and sauté them with the onion and garlic.
How to Store
Refrigerator: Cool completely, then store in a sealed container in the fridge for 4–5 days.
Freezer: Freeze in airtight containers for up to three months. For easy portioning, freeze in small containers or in an ice cube tray and transfer the frozen portions to a freezer bag.
Optional Toppings or Garnishes
Some favorite garnishes and serving ideas:
- Croutons
- Freshly baked bread
- Fresh herbs (sage, rosemary, or parsley)
- A drizzle of coconut milk
- Pumpkin seeds
- Caramelized apple slices
Try these plant-based soup ideas next: Vegan Pumpkin Soup, Vegan Potato Leek Soup, Vegan Creamy Tomato Soup, or Spinach White Bean Soup.
Butternut Squash Apple Soup
Ingredients
- 1 tablespoon olive oil
- 10 cups butternut squash, fresh or frozen, diced
- 1 Honeycrisp apple, diced
- 1 yellow onion, diced
- 4 cloves garlic, roughly chopped
- 1 teaspoon fresh sage, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 4 cups vegetable broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon pepper
- 1/2 cup coconut milk
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the onion and garlic and sauté for about 5 minutes, stirring frequently, until softened.
- Add the butternut squash, apple, sage, rosemary, salt, and pepper. Stir and sauté for another 5 minutes to combine flavors.
- Pour in the vegetable broth, stir, cover, and simmer on medium heat for 15 minutes, or until squash and apple are tender.
- Remove from heat and stir in the coconut milk. Allow the soup to cool slightly, then blend with an immersion blender until smooth. If using a countertop blender, cool the soup more and blend in batches, venting the lid slightly if warm.
Notes
Nutrition facts are approximate and provided for reference only; exact values depend on specific ingredients and brands used.
If you don’t have an immersion blender, cool the soup fully before blending in a countertop blender. When blending warm soup, keep the lid vented slightly to avoid pressure buildup.
Stored in a sealed container, the soup will keep 4–5 days in the refrigerator and up to three months in the freezer.