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Cozy Squash Apple Soup with Coconut Milk (Easy Vegan Recipe)

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This one-pot squash apple soup with coconut milk is incredibly easy, silky, and comforting. It’s naturally vegan and gluten-free, perfect for fall gatherings or cozy weeknight dinners.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 2 medium apples, peeled, cored, and chopped (Honeycrisp, Fuji, or Granny Smith)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 tablespoon fresh ginger, grated
  • 3 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, freshly grated if possible
  • ½ teaspoon ground turmeric (optional)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons coconut oil or olive oil
  • For garnish: toasted pumpkin seeds, drizzle of coconut milk, fresh thyme or sage leaves, flaky sea salt

Instructions

  1. Prep your vegetables (10 minutes): Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes. Peel and chop the apples, roughly chop the onion, and smash the garlic cloves.
  2. Sauté the aromatics (5 minutes): Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the smashed garlic and grated ginger, stirring for another minute until fragrant.
  3. Add the squash and apples (2 minutes): Toss in the cubed squash and chopped apples. Stir everything together to coat with the aromatics.
  4. Pour in the liquids (1 minute): Add the vegetable broth, full-fat coconut milk, cinnamon, nutmeg, turmeric (if using), salt, and pepper. Stir well, scraping the bottom of the pot to release any browned bits.
  5. Simmer until tender (20-25 minutes): Bring the soup to a gentle boil, then reduce heat to low. Cover and let it simmer for 20-25 minutes, or until the squash is fork-tender and the apples are soft.
  6. Blend until silky (3 minutes): Remove the pot from heat. Use an immersion blender to blend until completely smooth. If using a countertop blender, let the soup cool for 5 minutes, then blend in batches, never filling more than halfway and removing the center cap to let steam escape.
  7. Adjust and finish (2 minutes): Taste and adjust seasoning with more salt, cinnamon, or a squeeze of lemon juice. If too thick, add a splash of broth or water; if too thin, simmer uncovered for 5 more minutes.
  8. Serve with love (2 minutes): Ladle into bowls. Garnish with a swirl of coconut milk, toasted pumpkin seeds, fresh thyme or sage leaves, and a pinch of flaky sea salt.

Notes

For best flavor, don’t skip the sauté step. Cut squash evenly for even cooking. Toast pumpkin seeds in a dry skillet for 3 minutes. Soup can be made ahead; flavor improves overnight. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://cooksybite.com/cozy-squash-apple-soup-with-coconut-milk-easy-vegan-recipe/