Creamy Butternut Squash and Apple Soup Recipe

Butternut Squash Soup
Getty Images / Stuart West
Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 4 to 8 servings
Nutrition Facts (per serving)
187 Calories
13g Fat
17g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 187
% Daily Value*
Total Fat 13g 17%
Saturated Fat 10g 50%
Cholesterol 15mg 5%
Sodium 748mg 33%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Protein 4g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This creamy butternut squash soup recipe is a delightful combination of sweet and savory flavors. This is a true celebration of fall flavors into one delicious soup. Tart Granny Smith apples and savory butternut squash combine with coconut milk and a hint of cinnamon for a creamy butternut squash soup.

Though the soup is made with two of Fall's favorite flavors, the soup can be made year round as is a great base to take in several different directions depending on who is eating and their taste. With the lovely coconut flavors in this soup, it lends itself to go the Thai route, great for summerbut with apples and squash being the true indicators of Fall, a little warming spice will also be most welcome.

Buying and preparing a butternut squash will be cheaper than buying pre-peeled and chopped, but if you are in a hurry it is OK to buy the ready prepared vegetable.


  • 20-ounces butternut squash (peeled and diced)
  • 4 tablespoons butter
  • 2 small Granny Smith apples (peeled and diced)
  • 1 medium onion (diced)
  • 1 x 13.5-ounce can coconut milk
  • 5 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt
  • Optional Ingredients to finish the soup:
  • 1/2 teaspoon cinnamon
  • Fresh basil leaves
  • ½ teaspoon chili flakes

Steps to Make It

  1. Gather the ingredients.

    Gather the ingredients butternut squash apple soup

    Elaine Lemm

  2. Heat butter in a heavy saucepan or Dutch oven over medium heat. Add the apples, onion and butternut squash Saute 10 minutes or until softened slightly.

    Cook the vegetables
    Elaine Lemm
  3. Add the coconut milk and vegetable broth. Bring to a boil, then reduce heat to medium-low and let simmer until squash and apples are tender, about 45 minutes.

    cook the soup
    Elaine Lemm
  4. Taste the soup and add salt to your taste. Then, Use an immersion blender or food processor to puree the soup until smooth. If you don't have an immersion blender, leave the soup to cool and puree in batches in a blender.

    finished soup
    Elaine Lemm
  5. There are several ways to finish this soup for serving. With its coconut flavor, a little fresh basil and perhaps a few chilli flakes would bring a lovely, almost Thai accent to the soup.

    For more of a hint of Fall, stir through a little cinnamon.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender or a food processor, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.