One-Pot Butternut Squash and Apple Soup

Prep Time 15

Cook Time 35

Total Time 50

Course Appetizer, Main Course

Cuisine American

Servings 6

Large heavy-bottomed pot or Dutch oven Essential for even cooking and perfect for this one-pot method.
Blender An immersion blender is the most convenient for blending directly in the pot. However, a high-speed countertop blender will work too—just be sure to blend in batches and vent the lid slightly.
Chef’s knife and cutting board For prepping your squash and apples.
Vegetable peeler Makes quick work of peeling squash and apples.
Ladle For serving the soup smoothly and easily.

2 tablespoons olive oil – for sautéing
1 medium yellow onion chopped
2 garlic cloves minced
1 large butternut squash about 3 pounds, peeled, seeded, and cubed (or use frozen butternut squash for ease)
2 medium apples Granny Smith or Honeycrisp, peeled, cored, and diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups vegetable broth – for vegan butternut squash soup; chicken broth works too
1 13.5 oz can of coconut milk – or substitute with heavy cream if not vegan
1 tablespoon maple syrup – optional for a touch of sweetness
Pumpkin seeds or toasted walnuts for garnish (optional)
Fresh thyme leaves or chopped parsley for garnish (optional)

In your large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another 30 seconds, just until fragrant.

Stir in the cubed butternut squash, diced apples, salt, pepper, cinnamon, and nutmeg. Cook for 2–3 minutes to let the flavors meld and give the squash a bit of a head start.

Pour in the vegetable broth, stir everything well, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for about 25 minutes. The squash and apples should be tender and easy to mash with a fork.

Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. If using a countertop blender, blend in batches, and be careful not to overfill.

Return the pot to low heat. Stir in the coconut milk and maple syrup (if using). Simmer for an additional 5 minutes, stirring occasionally. Taste and adjust seasoning as needed.

Ladle the warm soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, or even a swirl of coconut milk for a beautiful finish.