If you are craving a soup that feels like a warm hug in a bowl, then the Creamy Butternut Squash and Apple Soup with Coconut Milk Recipe is just what you need. This vibrant, silky soup combines the natural sweetness of roasted butternut squash and tart apples with the tropical creaminess of coconut milk, resulting in an irresistibly comforting dish. It’s perfect for chilly evenings or whenever you want to treat yourself to something wholesome and nourishing with just the right hint of spice and herbal warmth. Trust me, once you try this recipe, it’ll become one of your favorite soups to make again and again.
Ingredients You’ll Need
The magic of this Creamy Butternut Squash and Apple Soup with Coconut Milk Recipe lies in its few, simple ingredients. Each one plays a crucial role, delivering layers of flavor, texture, and color that come together beautifully without overwhelming complexity. From the sweetness of apples to the fragrant thyme and luscious coconut milk, these essentials make a spectacular soup that’s easy to prepare.
- 1 Butternut squash (1KG or 2.2 Ib): The star of the soup providing a naturally sweet and velvety base once roasted.
- 1 tbsp. Coconut oil or other neutral oil: Perfect for sautéing the aromatics and adding a subtle richness.
- 1 Onion: Adds depth and sweetness when cooked down, forming a flavorful foundation.
- 4 Garlic Cloves: Boosts the savory notes and complements the sweetness perfectly.
- 5 cups Vegetable stock: Creates the broth that carries all the flavors smoothly together.
- 1 Scotch bonnet (optional): For those who love a little kick of heat to balance the sweetness.
- 1 Bundle of thyme (Approx 10 strands wrapped in butcher’s string): Infuses an earthy herbaceous aroma enhancing complexity.
- 2 Apples: Introduce a fresh, fruity tartness that brightens the soup’s overall taste.
- 1 cup Coconut milk (or any type of milk you prefer): Gives the soup that creamy, luscious texture with a hint of tropical flair.
How to Make Creamy Butternut Squash and Apple Soup with Coconut Milk Recipe
Step 1: Roast the Butternut Squash
Start by cutting the butternut squash in half and scooping out the seeds with an ice cream scoop—it’s the easiest way! Season the cut sides with salt, pepper, and a little olive oil, then pop them into the oven. Bake for about 50 minutes until the flesh is soft and tender, which brings out that natural caramelized sweetness crucial to the recipe.
Step 2: Build the Soup Base
While the squash is roasting, chop the onion and garlic. Heat the coconut oil in a large pot over medium heat and sauté these ingredients until the onion becomes translucent and fragrant. This step forms the savory backbone of the soup—a subtle but important flavor builder.
Step 3: Add Vegetables and Stock
Pour in the five cups of vegetable stock, then add the thyme bundle, tying the strands with butcher’s string to make it easy to remove later. Chop the apples and stir them into the pot; their slightly tart flavor will balance the richness. If you like your soup with a gentle heat, throw in a whole Scotch bonnet pepper at this point—just remember you can always leave it out if you prefer milder dishes.
Step 4: Simmer and Combine
Allow the soup to simmer gently for 20 minutes to meld the flavors and soften the apples. Keep the heat low and patiently wait for the squash to finish roasting in the oven. This slow simmer ensures the depth and harmony of flavor you’re aiming for in this recipe.
Step 5: Scoop and Blend
Once the butternut squash is beautifully roasted and soft, scoop its flesh directly into the pot of soup. Add one cup of coconut milk to bring in that luscious creaminess. Then, carefully blend the soup in a high-speed blender—if you like spice, include half of the Scotch bonnet; if not, simply leave it out. Blend until perfectly smooth and velvety.
How to Serve Creamy Butternut Squash and Apple Soup with Coconut Milk Recipe
Garnishes
A simple garnish can elevate this soup from comforting to stunning. I love adding a swirl of plant-based cream for richness, a sprinkle of freshly chopped parsley for a burst of color and freshness, and some black sesame seeds for an unexpected texture contrast. These little touches make serving especially delightful.
Side Dishes
This soup pairs wonderfully with a crusty piece of bread slathered in butter or your favorite vegan alternative. The crisp bread is perfect for dipping and adds a satisfying chew alongside the silky soup. For a heartier meal, a side salad with citrusy vinaigrette adds contrast and brightens the plate.
Creative Ways to Present
Consider serving this soup in mini pumpkins or hollowed-out butternut squash bowls for a stunning fall presentation. You can also drizzle a dash of chili oil or toasted pumpkin seeds on top for a fun twist. These creative presentations add an element of surprise and make it a fantastic dish for entertaining guests.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. Its flavors actually deepen overnight, making it even tastier the next day. Just give it a good stir before reheating and you’re ready to enjoy again.
Freezing
If you want to save some for later, this Creamy Butternut Squash and Apple Soup with Coconut Milk Recipe freezes very well. Transfer cooled soup to freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. It’s perfect for busy weeks when you need a quick, comforting meal.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally until hot. Avoid boiling as it can affect the creamy texture. If the soup thickens too much, stir in a little water or more coconut milk to reach your desired consistency.
FAQs
Can I use regular milk instead of coconut milk?
Absolutely! While coconut milk adds a lovely tropical creaminess and subtle flavor, you can substitute it with any other milk you prefer, such as almond, oat, or even dairy milk. Just keep in mind it may alter the flavor and richness slightly.
Is it necessary to include the Scotch bonnet pepper?
Nope. The Scotch bonnet is optional and only adds heat to the soup. If you don’t enjoy spicy foods or want to serve this recipe to kids, simply omit the pepper. The soup remains delicious and flavorful without it.
Can I make this soup vegan?
Yes! The recipe as written is vegan if you use plant-based cream for garnishing and choose vegan spreads for your bread. Using coconut oil and vegetable stock keeps everything plant-based and wholesome.
What can I do if I don’t have a high-speed blender?
Don’t worry if you don’t have a high-speed blender. You can use a regular blender or an immersion blender instead. Just blend in batches carefully and be patient until the soup reaches the desired silky smooth texture.
How can I thicken the soup if it turns out too thin?
If your soup is a little thinner than you’d like, simply simmer it for a few extra minutes to reduce and thicken. Alternatively, you can add a small amount of cooked potato or carrot before blending to give it a bit more body.
Final Thoughts
Every spoonful of this Creamy Butternut Squash and Apple Soup with Coconut Milk Recipe feels like a little celebration of cozy comfort and vibrant flavors. It’s an easy recipe to whip up that’s perfect for sharing with family and friends, offering warmth and nourishment with every bite. Don’t hesitate to give this beautiful soup a try—you might just discover your new favorite way to enjoy the flavors of fall and beyond!
Print
Creamy Butternut Squash and Apple Soup with Coconut Milk Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: International
- Diet: Vegan
Description
This creamy and flavorful Butternut Squash Soup recipe combines roasted butternut squash with a fragrant base of onions, garlic, thyme, and apples, enhanced by optional heat from Scotch bonnet peppers. Blended to a silky smooth texture and enriched with coconut milk, this comforting soup is perfect for chilly days. Serve it with crusty bread and a garnish of plant-based cream, parsley, and black sesame seeds for a deliciously satisfying meal.
Ingredients
Vegetables & Fruit
- 1 Butternut squash (1 KG or 2.2 lb)
- 1 Onion
- 4 Garlic cloves
- 1 Scotch bonnet (optional)
- 1 Bundle of thyme (Approx 10 strands wrapped in butcher’s string)
- 2 Apples
Liquids & Oils
- 1 tbsp Coconut oil or other neutral oil
- 5 cups Vegetable stock
- 1 cup Coconut milk (or any milk preferred)
Seasoning & Garnish
- Salt (to taste)
- Black pepper (to taste)
- Olive oil (for roasting butternut squash)
- Plant-based cream (for garnish)
- Fresh parsley (for garnish)
- Black sesame seeds (for garnish)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half and use an ice cream scoop to remove the seeds. Season the cut sides with salt, pepper, and a drizzle of olive oil. Place squash cut side down on a baking sheet and roast for 50 minutes until soft and tender.
- Prepare the Soup Base: While the squash is roasting, chop the onion and garlic. Heat coconut oil in a large pot over medium heat and sauté the onion and garlic until translucent and fragrant, about 5-7 minutes.
- Add Vegetable Stock: Pour 5 cups of vegetable stock into the pot with the sautéed onions and garlic, stirring to combine.
- Add Thyme: Tie approximately 10 strands of fresh thyme with butcher’s string and add the bundle into the soup base to infuse flavor.
- Add Apples: Chop the apples into chunks and add them to the soup base for sweetness and depth.
- Add Scotch Bonnet Peppe r(optional): Place the whole Scotch bonnet pepper into the soup base if you prefer a spicy kick. Leave it out if you prefer mild soup.
- Simmer the Base: Bring the soup to a simmer and cook for 20 minutes, then reduce heat to low and keep warm while the butternut squash finishes roasting.
- Add Roasted Squash to Soup Base: Once the butternut squash is soft from roasting, scoop out the flesh with an ice cream scoop and add it directly to the soup base.
- Add Coconut Milk: Pour 1 cup of coconut milk into the pot to add creaminess and enrich the soup.
- Blend the Soup: Carefully transfer the soup base into a high-speed blender. Add only half of the Scotch bonnet pepper if using and if you want less heat. Blend until completely smooth and creamy.
- Serve: Pour the blended soup back into the pot to warm through if needed. Serve hot with a crusty piece of bread and butter alongside.
- Garnish: Top the soup with a dollop of plant-based cream, sprinkle fresh parsley, and scatter black sesame seeds for an attractive and tasty finish.
Notes
- You can omit the Scotch bonnet pepper if you prefer a mild soup.
- Substitute coconut milk with any milk of your choice, such as almond or oat milk, for a different flavor or dietary need.
- Roasting the butternut squash enhances its natural sweetness and flavor.
- For a thicker soup, reduce the amount of vegetable stock or simmer longer before blending.
- Use fresh thyme for best flavor; dried thyme can be used but in smaller quantities.
- Use caution when blending hot liquids to avoid splatter—blend in batches if necessary.
- This soup freezes well; store in airtight containers for up to 3 months.
