Butternut Squash Soup

Is anyone else SO ready for fall? Here is a recipe you can enjoy right now that also might merit a spot on your autumn recipe lineup. Easy to prepare, it is an ideal starter for your guests to sip while last-minute preparations for the main course are underway. Serve it in miniature bowls or shot glasses for a fun twist.

  • Author: Lori
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: One hour
  • Yield: 6 one-cup servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan



1 sweet yellow onion, finely chopped

1 tablespoon olive oil

4 cloves garlic, minced

1 large granny smith apple, cut into large chunks

1 medium butternut squash, peeled, seeded and chopped into chunks

2 carrots, peeled and cut into large pieces

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon nutmeg

1/4 teaspoon turmeric

1/8 teaspoon cinnamon

2 cups vegetable broth

3/4 cup unsweetened coconut milk

Optional Garnishes: Toasted pumpkin seeds, smoky paprika, crumbled vegan feta, toasted shredded coconut.


Heat oil in a large stock or soup pot, add onions, and cook for 2-3 minutes, stirring occasionally. Add apple, squash, carrots, garlic, salt, pepper, and spices and sauté for 4-5 minutes until vegetables are lightly browned. Add broth and heat to slow boil over medium-high heat, then reduce heat to low. Simmer for 20-25 minutes and then stir in coconut milk. Blend soup with an immersion blender or transfer to a Vitamix or standard large-capacity blender. Use the pulse function and cover the lid with a dish towel to prevent spattering hot liquid. Purée until a smooth consistency is achieved. Ladle into serving bowls and sprinkle with garnishes of your choice. Savor!


Make the day before and reheat on stove over medium low heat.

Store for three days in the refrigerator and freeze for up to one month. 

If planning to serve as an appetizer, freeze in ice cube trays, then defrost one to two cubes per serving.