Butternut Squash Apple Soup
Serves 6
10 mins prep
25 mins cook
35 mins total
This Butternut Squash Soup is bursting with fall flavor! It’s made in one pot with creamy squash, tart Granny Smith apples, fresh herbs, and coconut milk for a warming meal or side dish for the holidays. Vegan and Gluten-Free, Oil-Free Option.
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Aromatics: Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and apple and sauté until the onion is translucent, 3 to 5 minutes Add in the garlic, rosemary, sage, and a pinch of salt. Sauté for an additional 1 to 2 minutes, until fragrant.
Bring to a Boil: Add in the squash, coconut milk, and vegetable broth. Stir well, then bring to a boil over high heat.
Simmer: Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the squash is fork-tender.
Blend: Carefully use an immersion blender to blend the soup until smooth. You can also transfer the soup to an upright blender with a venting lid; blend on high speed for 14 to 60 seconds, until creamy.
Serve: Serve as desired; leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to one month.
