I’m officially in the mood to eat all the veggies. You know, after consuming stuffing, gravy, rolls and sweet potato casserole for a few days.
Which was obviously amazing, but now I’m craving all the veg. And that includes this butternut squash apple soup that has so many fresh and flavorful ingredients that make the veggies shine.
I am totally here for it.
The best butternut squash soup… ever
I’ve made a ton of soups in my day, and I’ve also tested numerous ways to make butternut squash soup in a quest to make the absolute best. And honestly, this is it. This is the best butternut squash soup.
It’s the perfect marriage of aromatics (onions, garlic and ginger), butternut squash, apple, nutmeg, coconut milk, balsamic vinegar, maple syrup and a pinch of cayenne pepper all whirled together with an immersion blender.
That means it’s creamy and rich, yet has a bit of sweetness, heat and acid to balance everything out and make every ingredient shine like beautiful stars. Once you make it, I guarantee you won’t go searching for another bsquash recipe.
Not only am I posting this butternut squash apple soup here on the blog, but it’s also featured in my Simple Soups eCookbook. It lives there with 26 other amazing soups with wholesome, cozy ingredients.
The soups cookbook is an instant download that you can download on your phone, tablet and laptop and cook up some deliciousness anytime, anywhere. How bout that?!
Grab a copy of the Simple Soups eCookbook and enjoy so much goodness this chilly season
Also, this soup would make a stellar dish-to-pass, you guys. We still have oodles of holiday parties coming up, and this can be made on the stove and transferred to a slow cooker, or you can make it in the Instant Pot and keep it warm in there for the party.
It really is ideal for this type of thing. Plus, everyone will be asking for the recipe!
So, give it a try and let me know what you think! I bet you’ll love it.Print
Butternut Squash Apple Soup
A simple stove-top butternut squash soup with apples, ginger, maple syrup, balsamic and coconut milk.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: Serves 8 1x
- Category: Soups
- Method: Stove-Top
- Cuisine: American
- Diet: Vegan
- 2 tablespoons oil
- ½ medium yellow onion, peeled and diced
- 2-inch piece fresh ginger, peeled and minced
- 2 teaspoons coarse salt
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 6 cups cubed butternut squash (from about 1 medium squash)
- 2 medium apples, cubed, skins on
- 3 cups unsalted vegetable or chicken stock
- ½ cup canned full fat coconut milk
- 1 ½ tablespoons balsamic vinegar
- 3 tablespoons maple syrup
- Heat oil to medium in a stock pot or Dutch oven. Add onion and sauté 4-5 minutes. Stir in ginger, salt, nutmeg, black pepper and cayenne. Add cubed butternut squash and apples.
- Add stock and bring to a simmer for about 15-20 minutes, stirring occasionally, until vegetables are very soft. Use an immersion blender to puree soup until very smooth. Stir in coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.
Instant Pot Directions:
- Add the onion, ginger, salt, nutmeg, black pepper, cayenne pepper, squash, apples and stock into the bowl of the Instant Pot.
- Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 8 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove the lid.
- Use an immersion blender to puree the soup until very smooth. Stir in the coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.
- Serving Size: 1/8 of recipe
- Calories: 232
- Sugar: 26g
- Sodium: 565mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: easy, filling, delicious, quick, holiday, fall, winter