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Creamy Squash Apple Soup with Coconut Milk (Easy 30-Min Recipe)

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A quick and easy creamy squash apple soup made with coconut milk, perfect for busy weeknights. This comforting soup comes together in under 30 minutes with simple ingredients and is a crowd-pleaser.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
  • 2 medium apples (Granny Smith or Honeycrisp), cored and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups vegetable broth
  • 2 tablespoons olive oil or coconut oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • Toasted pumpkin seeds (optional garnish)
  • Extra coconut milk for drizzling (optional garnish)
  • Fresh thyme or parsley (optional garnish)
  • Red pepper flakes (optional garnish)

Instructions

  1. Prep your squash: Cut off the top and bottom of the butternut squash, stand it upright, and slice down to remove the skin. Cut in half lengthwise, scoop out seeds, and cube into 1-inch pieces.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
  3. Add the squash and apples: Add cubed squash and chopped apples. Stir to coat with aromatics and cook for about 2 minutes.
  4. Pour in the liquids: Add vegetable broth and coconut milk. Stir to combine, scraping up any browned bits. Season with salt, pepper, cinnamon, and nutmeg.
  5. Simmer until tender: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes until squash is fork-tender.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend until smooth, or let cool slightly and blend in batches in a regular blender.
  7. Taste and adjust: Adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.
  8. Serve and garnish: Ladle into bowls, drizzle with extra coconut milk, sprinkle with pumpkin seeds, and add fresh herbs or red pepper flakes if desired.

Notes

For best results, use full-fat coconut milk. The soup can be made ahead and tastes even better the next day. If too thick, add more broth; if too thin, simmer uncovered to reduce. Freezes well for up to 3 months.

Nutrition

Keywords: squash apple soup, coconut milk soup, butternut squash soup, easy soup recipe, 30-minute soup, creamy soup, fall soup, vegan soup, gluten-free soup

Find it online: https://tastytuck.com/creamy-squash-apple-soup-with-coconut-milk-easy-30-min-recipe/