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Butternut Squash Soup With Apple

This deliciously creamy Butternut squash soup has apple, coconut milk, and a hint of ginger to give it rich depth. It is dairy free and vegan.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: Dairy free, gluten free, Thanksgiving, Vegan
Servings: 6 Servings


  • High Speed Blender
  • Stock pot


  • 1.7 Lbs Butternut Squash cubed
  • 1/2 Cup Onion diced
  • 1 1/2 Cups Apples peeled and cubed
  • 2 Tb Coconut oil or sub butter
  • 32 Oz Vegetable Stock or sub Chicken stock
  • 1 tsp Pumpkin pie spice
  • 1 tsp Ginger ground, or 1 drop ginger EO
  • 14 oz Canned Coconut Milk
  • Maple Syrup to taste
  • Salt and pepper to taste


  • Sautee butternut squash, apples, and onion in the coconut oil until lightly browned
  • Add vegetable stock and simmer until squash and apples are soft
  • Blend in high speed blender in small batches or use stick blender until all lumps are removed *CAREFUL it will be hot*
  • Add coconut milk and spices and stir well
  • Sweeten to taste with pure maple syrup
  • Allow to simmer on stove for 30 minutes for full flavor
  • Serve with a drizzle of coconut cream and toasted pumpkin seeds or see notes for additional topping options



For pantry friendly substitutions
  • 1 Tb Dehydrated onion can be substituted for the diced onion
  • 1 Cup Apple sauce can be substituted for the fresh apple cubes
For Non-Vegan recipe
  • Chicken stock can be used in place of vegetable stock¬†
  • Butter may be used instead of coconut oil¬†

Topping Options

Sweet Toppings
  • Dried cranberries
  • Sugared pecans
  • Drizzle of maple syrup
  • Pumpkin spiced pepitas
  • Thinly sliced roasted apple
  • Sprinkle of nutmeg or cinnamon
Savory Toppings
  • Sour cream and chives
  • Crumbled bacon
  • Hard cheese like Romano or Parmesan
  • Soft cheese like Feta, Goat, or Blue Cheese
  • Sprinkle of Brewers Yeast
  • Toasted buttery bread croutons