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Cozy Squash and Apple Soup with Coconut Milk: Easy 30-Minute Recipe

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This creamy, velvety soup combines sweet butternut squash and apples with rich coconut milk for a comforting bowl that’s ready in just 30 minutes. It’s a perfect cozy meal for chilly evenings, naturally vegan and gluten-free.

Ingredients

Scale
  • 1 medium butternut squash (about 3 cups, peeled and cubed)
  • 2 medium apples (Honeycrisp or Fuji preferred), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons olive oil or coconut oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • Optional toppings: toasted pumpkin seeds, extra coconut milk, fresh thyme, red pepper flakes

Instructions

  1. Prep your ingredients: Peel and cube the butternut squash into 1-inch chunks. Peel, core, and chop the apples. Dice the onion, mince the garlic, and grate the ginger.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until translucent. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
  3. Add the squash and apples: Toss in the cubed squash and chopped apples. Stir to coat with aromatics and cook for 2-3 minutes, stirring occasionally.
  4. Pour in the broth: Add 3 cups of vegetable broth, 1 teaspoon of salt, and ½ teaspoon of black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes, or until the squash is fork-tender.
  5. Add the coconut milk and nutmeg: Pour in the full can of coconut milk and sprinkle in the nutmeg. Stir well and cook for another 2 minutes to warm through.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend directly in the pot until smooth and velvety. Alternatively, let cool for 5 minutes and blend in batches in a regular blender, never filling more than halfway and covering the lid with a towel.
  7. Adjust the seasoning: Taste and adjust salt, pepper, or ginger as needed. If too thick, add a splash of broth or water to reach desired consistency.
  8. Serve and garnish: Ladle into bowls. Drizzle with extra coconut milk, sprinkle with toasted pumpkin seeds, and add a few cracks of black pepper. Garnish with fresh thyme if desired.

Notes

Don’t skip the ginger—it adds essential warmth. Use full-fat coconut milk for the creamiest texture. For a roasted version, roast squash and apples at 400°F for 25 minutes before adding to the pot. To thicken, simmer blended soup uncovered for 5-10 minutes. Store in refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://gleamgulp.com/cozy-squash-and-apple-soup-with-coconut-milk-easy-30-minute-recipe/