The air is cooler, the leaves are changing, and the girls have been apple picking – this can only mean one thing. It is officially fall. Ok, maybe it means two things. It is also officially soup season.
I’ve made butternut squash soup hundreds of times and numerous ways – classic style, roasted with pears, spicy and curried, but hands down my favorite way to enjoy it is combined with apples. Apples and butternut squash are a match made in heaven. And what a delight for my girls to see all the apples that they picked going into their dinner. It is true, the more your kids are involved in the food you prepare them, the more they will eat it. So yes, both were overly enthusiastic to eat this warm, sweet yet savory soup.
Perfect for chilly weather, this soup is flavorful, comes together fast, and uses simple ingredients. Which in my house we love. Loaded with vitamins, minerals, fiber, and antioxidants, it’s as good for you as it is delicious. And did I mention it’s vegan? Yep. Creamy, hearty, filling, and 100% vegan. If you try this recipe, I’d love to know what you and your kiddos think. Enjoy!
* Don’t forget some crusty bread for dipping. Our favorite is a whole-wheat baguette. And a kale-pomegranate salad is a great addition for the grown-ups.
- 3 tablespoons coconut oil
- 1 medium yellow onion, peeled and diced
- 1 medium butternut squash, peeled and cut into cubes (approx. 4-5 cups diced)
- 2 red apples, peeled and chopped (plus more for garnish)
- Pinch of ground cinnamon and nutmeg
- 1 can full-fat coconut milk
- 2 cups low-sodium vegetable broth
- Salt to taste
- Heat oil in a saucepan over medium-low heat. Add onion and cook 7-8 minutes, or until soft and translucent.
- Add squash, apples, and pinch of cinnamon and nutmeg, sauté 5 minutes. Stir in coconut milk and vegetable broth, increase heat and bring to a boil. Once boil, reduce heat and simmer for 20 minutes, or until apples and squash are fork tender.
- Remove from heat and puree soup in batches in a food processor or blender, or use an immersion blender in the saucepan. Return soup to the pan and season to taste with salt. Serve garnished with finely diced apples. If you like, you can also garnish with a few drops of olive oil and freshly ground black pepper.
What would you say is the easiest way to peel a butternut squash? Would it be ok with pre cut bag of butternut squash?
Hi Jeni – the easiest way to peel is with a peeler. You have to put a little muscle into it, but it will peel. If you have a really good sharp knife, you can (very carefully) cut the skin off as well in a vertical cutting motion. I find you waste less of the flesh though with a peeler. That being said, I but the pre-cut squash all the time! For this recipe, you would need about 1.5 pounds (or 24oz.) peeled squash.