Creamy Butternut Squash Soup
A warm and comforting butternut squash soup with sweet apple, savory vegetables, and creamy coconut milk. Perfect for chilly fall evenings and cozy family meals.
Ingredients
- 2 tbsp. coconut oil
- 1 medium butternut squash peeled, deseeded, and cut into large cubes
- 1 medium white onion diced
- 2 large carrots chopped
- 1 apple diced and seeds removed
- 4 c. vegetable broth
- ½ tsp. fresh thyme
- 1 tsp. garlic powder
- 1 tsp. pink Himalayan sea salt
- ½ c. pumpkin puree
- ½ c. coconut milk
Optional Toppings:
- Cooked bacon crumbles
- Sliced scallions
- Pepitas
- Additional coconut milk drizzle
Instructions
Sauté the Vegetables
- Melt coconut oil in a large stockpot or Dutch oven over medium heat.
- Add diced onion, chopped carrots, and diced apple.
- Cook until lightly softened and beginning to brown, about 5–7 minutes.
Simmer the Soup
- Add butternut squash, vegetable broth, thyme, garlic powder, and salt.
- Cover and cook on low for about 15 minutes, or until squash is fork-tender.
- Blend Until Smooth
- Use an immersion blender to puree the soup until completely smooth.
- (Alternatively, carefully transfer to a blender in batches.)
Finish the Soup
- Stir in pumpkin puree and coconut milk.
- Simmer for an additional 5 minutes until warmed through.
Serve
- Ladle into bowls and add desired toppings before serving.
Notes
- Coconut oil can be substituted with butter.
- Coconut milk may be replaced with heavy cream for a richer flavor.
- Use any apple variety you like — Honeycrisp works beautifully.
- You may leave the apple peel on; just remove the seeds.