A Hug in a Bowl: Fall’s Easiest Soup
Oh, hey there, friend! Can you just smell that crisp autumn air? It always gets me thinking about warm spices, cozy sweaters, and, of course, delicious, comforting food. And when it comes to fall comfort food, this 5-ingredient Apple Butternut Squash Soup is an absolute winner. I remember the first time I made this – it was a chilly afternoon, and the aroma that filled my kitchen was pure magic. It’s so incredibly simple, yet it tastes like it came straight from a fancy restaurant. You’re going to adore how easy it is to whip up, making it perfect for those busy weeknights or when you just want something heartwarming without a lot of fuss.
Why You’ll Love This Recipe
- Fast: Seriously, you can have this on the table in under 30 minutes!
- Easy: With just 5 ingredients, you’ll be amazed at how simple it is to create something so flavorful.
- Giftable: Portion it into cute jars for a thoughtful homemade gift for friends, neighbors, or teachers.
- Crowd-pleasing: The sweet apples and creamy squash are a match made in heaven, and even picky eaters usually love this one.
Ingredients You’ll Need
The beauty of this soup is its simplicity! You probably have most of these ingredients already, and the few you need to grab at the store are totally worth it:
- 2 tablespoons olive oil, plus more for serving: This is our flavor base, and a little extra drizzle at the end adds a lovely sheen and extra taste.
- 1 (2- to 3-pound) butternut squash: The star of our show! Look for one that feels heavy for its size, which usually means it’s got more flesh inside.
- Kosher salt: To bring out all those wonderful flavors.
- 6 cups coconut milk: This is what makes our soup unbelievably creamy and rich without any dairy! Full-fat is best for the creamiest texture.
- 2 Granny Smith apples, peeled and chopped, plus apple slices for serving: These tart apples perfectly balance the sweetness of the squash and add a delightful brightness.
How to Make It: Step-by-Step
Alright, let’s get cooking! Grab your favorite pot and let’s make some magic happen.
- Get things started: First things first, grab a large pot or Dutch oven. Heat your olive oil over medium heat. Once it’s shimmering, add your butternut squash chunks. You want to give them a little head start by cooking them until they’re lightly browned, stirring occasionally. This takes about 5 minutes, and it really helps deepen the flavor. Season generously with kosher salt.
- Add the sweet and creamy goodness: Now, toss in your chopped apples and pour in all that creamy coconut milk. Give it a good stir. Bring the mixture to a gentle simmer, then immediately reduce the heat to low, pop on the lid, and let it cook until the squash is super tender. This usually takes about 20 minutes. You should be able to easily pierce a squash chunk with a fork.
- Make it smooth and silky: This is where the magic happens! You have two great options for pureeing. An immersion blender is my favorite for this because you can blend right in the pot, saving on dishes! Just stick the blender in and go until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Remember to vent the lid of your blender (by removing the small center piece and covering with a folded kitchen towel) and hold it firmly in place. Blend until perfectly smooth.
- Taste and adjust: Pour the smooth soup back into the pot if you used a regular blender. Give it a gentle reheat if needed, but don’t boil it. Now’s the time to taste it! Does it need more salt? Add a little more and stir. This is your soup, so make it perfect for your palate!
- Serve with love: Ladle your beautiful, warm soup into bowls. Drizzle a little extra olive oil over the top for that extra touch of richness, and garnish with those pretty apple slices. Isn’t it gorgeous?
Substitutions & Additions
Feeling adventurous? Here are some ways to make this soup your own:
- Different Squash: Acorn squash or even pumpkin can be used instead of butternut squash, though cooking times might vary slightly.
- Other Milks: While coconut milk is divine, you could try a rich cashew milk or even a full-fat oat milk for a different flavor profile.
- Spice it Up: For a little warmth, add a pinch of cinnamon, nutmeg, or even a tiny bit of cayenne pepper when you add the apples and coconut milk.
- A Touch of Sweetness: If your apples aren’t very sweet or you prefer a sweeter soup, a teaspoon of maple syrup can be a lovely addition.
- Herbs: A sprig of fresh thyme or rosemary simmered in the soup can add an herbaceous note.
Tips for Success
A few little tricks to ensure your soup turns out perfectly every time:
- Don’t Skip Browning: Browning the squash isn’t just for looks; it adds a depth of flavor you won’t get otherwise.
- Peeling Squash: Butternut squash can be tough to peel. I find it easiest to microwave the whole squash for 2-3 minutes before peeling, or you can cut it in half, scoop out the seeds, and roast the halves cut-side down until tender, then scoop out the flesh.
- Prep Ahead: You can peel and chop the squash and apples a day in advance and store them in airtight containers in the refrigerator.
- Smoothness is Key: For the absolute smoothest soup, make sure to blend until there are no stringy bits left from the squash.
How to Store It
This soup is fantastic for leftovers! Once completely cooled, store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
FAQs
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Store it in the fridge and reheat gently.
Is this soup vegan?
Yes, it is! With the use of coconut milk and no animal products, this is a delicious vegan option.
What can I use instead of coconut milk?
While coconut milk provides a wonderful richness and subtle sweetness, you can try using a full-fat cashew milk or a creamy oat milk. Avoid lighter plant milks as they may result in a thinner soup.
How do I get the butternut squash really tender?
Make sure to cut the squash into uniform 1-inch chunks so they cook evenly. Simmering covered for about 20 minutes, or until fork-tender, is usually sufficient. If it’s still firm, just let it simmer a few minutes longer.
Cozy 5-Ingredient Apple Butternut Squash Soup
Equipment
- Large pot or Dutch oven
- Immersion blender or regular blender If using a regular blender, vent the lid and cover with a kitchen towel.
Ingredients
Main ingredients
- 2 tablespoons olive oil plus more for serving
- 2.5 pounds butternut squash peeled and cubed, about 2-3 pounds
- 1 teaspoons Kosher salt to taste
- 6 cups coconut milk full-fat recommended
- 2 medium Granny Smith apples peeled and chopped, plus apple slices for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add butternut squash chunks and cook until lightly browned, stirring occasionally, about 5 minutes. Season generously with kosher salt.
- Add chopped apples and coconut milk to the pot. Stir well. Bring to a gentle simmer, then reduce heat to low, cover, and cook until squash is very tender, about 20 minutes.
- Puree the soup using an immersion blender directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender (venting the lid and covering with a towel) and blend until smooth.
- Return the soup to the pot if using a regular blender. Gently reheat if necessary, but do not boil. Taste and adjust seasoning with more salt if needed.
- Ladle the soup into bowls. Drizzle with a little extra olive oil and garnish with apple slices before serving.