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Cozy Squash Apple Coconut Soup: Easy 30-Minute Recipe

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A quick and comforting soup made with butternut squash, sweet apples, and creamy coconut milk. Perfect for cozy evenings, this 30-minute recipe is naturally vegan, gluten-free, and packed with flavor.

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 tablespoon fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth (low-sodium)
  • 2 tablespoons coconut oil or olive oil
  • 1 teaspoon salt (fine sea salt), plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon cinnamon
  • Toasted pumpkin seeds (for garnish, optional)
  • Coconut cream (for garnish, optional)
  • Fresh thyme or cilantro (for garnish, optional)
  • Red pepper flakes (for garnish, optional)

Instructions

  1. Prep your produce: Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces. Peel and chop the apples, dice the onion, mince the garlic, and grate the ginger.
  2. Sauté the aromatics: Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Add the garlic and ginger, and cook for another minute until fragrant.
  3. Cook the squash and apples: Add the cubed squash and chopped apples to the pot. Stir to coat with aromatics and cook for about 5 minutes, stirring occasionally.
  4. Add the liquids and seasonings: Pour in the vegetable broth and coconut milk. Add the salt, pepper, and cinnamon. Stir well, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is fork-tender.
  5. Blend until silky smooth: Remove from heat. Use an immersion blender to blend the soup directly in the pot until completely smooth (about 2 minutes). If using a regular blender, let cool for 5 minutes, then blend in batches, filling no more than halfway.
  6. Taste and adjust: After blending, taste and adjust seasoning with more salt, cinnamon, or a squeeze of lime if desired.
  7. Serve and garnish: Ladle into bowls. Garnish with a swirl of coconut cream, toasted pumpkin seeds, fresh thyme or cilantro, and a pinch of red pepper flakes if desired.

Notes

For deeper flavor, roast the cubed squash at 400°F for 20 minutes before adding to the pot. Save a few small cubes of cooked squash before blending and stir back in for texture. The soup tastes even better the next day. If using a regular blender, let soup cool slightly and blend in batches to avoid explosions.

Nutrition

Keywords: squash apple coconut soup, butternut squash soup, vegan soup, gluten-free soup, 30-minute soup, cozy soup, fall soup

Find it online: https://crispcraving.com/cozy-squash-apple-coconut-soup-easy-30-minute-recipe/