Name: Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 large butternut squash, cut in half and seeded; 2 apples, peeled and halved; 2 Tbsp butter (or olive oil for vegan); 3 tsp olive oil; 1/2 yellow onion, chopped; 3 garlic cloves, minced; 1 Tbsp white miso paste; 1 tsp dried thyme; 1/2 tsp dried tarragon; 3/4 cup chicken stock (or vegetable broth for vegetarian/vegan); 1/2 cup coconut milk (full fat preferred); 1/2 tsp kosher salt (plus more to taste); 1/2 tsp freshly cracked black pepper (plus more to taste); Garnish: freshly chopped parsley, coconut cream swirl, apple chips (optional)

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This cozy, autumnal soup brings together the natural sweetness of butternut squash and apples with warm herbs and creamy coconut milk for a rich—but dairy-free —comfort meal. The flavors mingle gorgeously: the roasted squash becomes sweet and velvety, while the apples give a bright, lively contrast.

Why You’ll Love This Recipe

Full of fall flavor with minimal ingredients
Naturally vegetarian and easily made vegan with a couple simple swaps
Roasting builds depth of flavor
Easy to make ahead for meal prep or entertaining
Creamy texture without any dairy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large butternut squash, cut in half and seeded
2 apples, peeled and halved
2 Tbsp butter (or swap with oil for vegan)
3 tsp olive oil
1/2 yellow onion, chopped
3 garlic cloves, minced
1 Tbsp white miso paste
1 tsp dried thyme
1/2 tsp dried tarragon
3/4 cup chicken stock (or vegetable broth for vegetarian/vegan)
1/2 cup coconut milk (full fat preferred)
1/2 tsp kosher salt (plus more to taste)
1/2 tsp freshly cracked black pepper (plus more to taste)
Garnish: freshly chopped parsley, coconut cream swirl, apple chips (optional)

Directions

Preheat oven to 400°F (≈ 200 °C). Place the squash halves on a rimmed baking sheet, cut-side up. Add 1 Tbsp butter to each squash half, season with salt and pepper. Roast 30–35 minutes until fork-tender.
On a separate sheet, toss the apple halves with 2 tsp olive oil, place cut-side down, roast 10 minutes, then flip and roast another 10 minutes. Remove apples once done.
Once squash is roasted, scoop out the flesh and transfer to a blender or food processor. Add the roasted apples. Blend until smooth (work in batches if needed).
In a small sauté pan, heat 1 tsp olive oil over medium-high heat. Add onion and garlic; sauté 3–4 minutes until onion is soft. Stir in miso paste, thyme, and tarragon; cook about 1 more minute.
Transfer the sautéed aromatics to the blender with the squash-apple puree. Add chicken or vegetable stock, coconut milk, salt, and pepper. Blend until completely smooth.
Taste and adjust seasoning.
Serve warm, with a swirl of coconut cream, chopped parsley, and apple chips or other garnish of your choice.

Servings and timing

Serves: 6
Prep time: ~15 minutes
Cook time: ~45 minutes
Total time: ~1 hour

Variations

For a vegan version: replace butter with olive oil, and use vegetable broth instead of chicken stock.
For a spicier or more aromatic twist, add ~½ teaspoon curry powder or smoked paprika.
If you prefer a richer soup, stir in extra coconut cream (or regular cream if not avoiding dairy) just before serving.
For added texture, top with roasted pepitas, crispy sage leaves, or even croutons.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low to medium heat, stirring occasionally; add a splash of stock if soup becomes too thick. You can also freeze fully cooled soup in freezer-safe containers; thaw overnight in the fridge and reheat gently.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes — but make sure to cook it until very soft (roast or simmer) to bring out its natural sweetness and depth before blending.

What if I don’t have miso paste?

You can skip it — but white miso adds a subtle umami depth that lifts the sweetness of the squash and apples. A dash of soy sauce can be used as a backup, though the flavor will be slightly different.

Can I make a double batch of this soup?

Absolutely. The recipe scales well, especially if you blend in large batches. Be sure to let hot soup cool a bit before transferring to storage containers.

How can I thicken the soup if it’s too thin?

Simmer it a little longer to reduce liquid or blend in additional roasted squash for a thicker, creamier texture.

Can I use different types of apples?

Yes — tart-and-sweet apples such as Honeycrisp, Gala, or Granny Smith all work well. Their acidity balances the natural sweetness of the squash.

Can I make the soup ahead of time?

Yes — you can prepare it 2–3 days ahead. Store refrigerated and reheat gently before serving.

Can I substitute coconut milk with dairy milk or cream?

Yes — you may substitute with heavy cream or regular milk, though the flavor and texture will change slightly. For richer, creamier soup, heavy cream works.

What garnishes work well with this soup?

Fresh parsley, a swirl of coconut cream (or dairy cream), apple chips, roasted pumpkin or pepita seeds, crispy sage leaves, or croutons all add nice texture and finishing touches.

Is this soup suitable for a vegan diet?

Yes — with simple swaps (use oil instead of butter and vegetable broth instead of chicken stock), this soup becomes completely vegan.

How do I store and reheat leftovers properly?

Store in an airtight container in the fridge up to 4 days. Reheat gently over low/medium heat, stirring occasionally. Use a splash of stock if it thickens too much. You can also freeze portions; thaw overnight in fridge and reheat.

Conclusion

This Butternut Squash and Apple Soup is a beautifully balanced dish — sweet butternut squash, bright apples, fragrant herbs, and creamy coconut milk come together to create a smooth, comforting bowl perfect for chilly evenings or cozy dinners. It’s simple enough for a weeknight yet elegant enough to serve guests. Its flexibility — vegan-friendly, easily customizable, and great for prepping ahead — makes it a kitchen staple worth returning to, again and again.