Vegan Butternut Squash and Apple Soup is a thick, creamy and sweet soup topped with a dollop of coconut cream and brimming with fall flavours!
(Recipe) Vegan Butternut Squash and Apple Soup
Before I procrastinate from telling you about the soup, this is literally my new favourite soup next to my mom’s pumpkin soup and my carrot soup. Another beautiful accidental vegan soup, this Vegan Butternut Squash and Apple Soup was a sweet one which I think is the first I ever had a sweet soup! Trust me, it’s absolutely delicious. I left mine a little chunky it gave the soup even more body. This is a thick soup which I LOVE. With the coconut cream (refrigerated coconut milk or regular coconut milk) on top, that was seemingly heaven sent. The thyme also goes perfectly with the butternut squash and the apples.
When I say sweet, it isn’t overbearing or next to dessert or any of that. It’s more like biting into an apple, only juiced and creamy – does that make any sense at all? Sense or no sense, you’ll definitely love the taste. This Vegan Butternut Squash and Apple Soup would taste great with some croutons or even some toasted bread. Even with a homemade garlic spread to add a beautiful contrast to the sweetness. Speaking of which, I need to whip up some and get right to this again.
- 1 1/2 pounds butternut squash peeled seeds removed and cubed
- 2 apples peeled, and cubed
- 2 cups water
- 1/2 onion chopped
- 2 stalks green onions chopped finely
- 1 bunch of thyme sprigs do not remove from the stems
- 1/4 cup coconut milk
Add all the ingredients except the coconut milk in a large pot over high heat. Bring to a boil, stirring twice.
Reduce the heat to medium low and cook until the butternut squash is fork tender for about 20 minutes. Remove from heat.
Remove the thyme with a slotting spoon and using an immersion blender, puree the soup ingredients until combined and smooth.
Put the soup back on the stove on medium heat and add the coconut milk and stir. Cook for another 5 minutes.
Serve and enjoy!