Roasted Butternut Apple Soup with Ginger and coconut. This silky fall soup is full of flavor and vegan and gluten free.
Awareness is like the sun. When it shines on things they are transformed.
~ Thích Nhất Hạnh~
This Roasted Butternut Apple Soup with ginger and coconut is vegan and gluten-free. It’s made with very humble, simple ingredients, topped with pumpkin seeds, a swirl of warmed coconut milk and a sprinkling of sumac, optional but worth getting to know. Sumac, if unfamiliar adds a pleasingly tartness that once you experience, you will fall in love with. Think of sumac as a “finishing” spice that will give your dishes a burst of unexpected brightness. Not spicy, just wonderfully tangy, perking up somber dishes in a unique and different way. If you don’t have it or can’t find it, don’t worry, just tuck this away for when you do finally run into it.
But don’t skip out on the apples…they make this soup sing. Apples give the right amount of sweetness and tartness to balance the creamy nutty earthy flavor of the butternut squash. Butternuts and Apples, love to be together and compliment each other well. They are such a good match. Another soup I like to add apples to – is this Parsnip Apple Soup, one of my very first posts on the blog. Another example of an earthy vegetable being brought to life with apples.
Roast the butternut, and sauté the apples, shallots, garlic and ginger.
Blend it until smooth and silky with veggie stock and water. Season and serve.
You can make the soup thick or thin, depending on the amount of liquid you use.
Instead of adding coconut milk directly into the soup, to keep it lighter, just spoon a little over the top, heating it first.
Sprinkle with pumpkin seeds and sumac.
You can also add sautéed, diced apples to the top for texture and a burst of flavor which I did here in this thicker version.
Anyways, it’s a tasty soup and easy to make. To make this even faster, roast the butternut ahead, say the night before and store it in the fridge until ready to make the soup. Then the soup takes 20 minutes. The leftovers make a tasty lunch. Serve with crusty rustic bread and hard apple cider.
Hope you are getting outside and enjoying this beautiful fall…isn’t it sooooo amazing?
PrintRoasted Butternut Apple Soup with Coconut and Ginger
A simple recipe for Roasted Butternut Apple Soup with Ginger, Coconut, Pumpkin Seeds and optional Sumac – vegan and gluten free.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 1x
- Category: Soup, Vegan, Gluten-free
- Method: Roasted
- Cuisine: Northwest
Ingredients
- 1 small butternut ( 2.5 pounds -or 4 cups of cooked butternut)
- 2 tablespoons coconut oil, or olive oil
- 2 apples- gala, fuji, honey crisp – diced
- 2 large shallots ( or 1 onion)- diced
- 5 fat garlic cloves – rough chopped
- 1 tablespoon ginger – rough chopped
- 2 cups veggie stock
- 2 cups water ( or a ¼ –½ cup less for a thicker soup)
- 1 teaspoon kosher salt
- 2 teaspoons maple
- 1 teaspoon apple cider vinegar
- pinch cayenne, optional
- Garnish- pumpkin seeds, sumac, warm coconut milk, sautéed diced apple ( sauté in coconut oil)
Instructions
- Preheat oven to 425F
- Split the butternut in half lengthwise, place open side down, on a greased or parchment lined, rimmed sheet-pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
- While the butternut is roasting, chop the onion, apple, garlic and ginger.
- Heat coconut oil in a large heavy bottom pot or dutch oven, over medium heat.
- Add onion and apple and cook 5 minutes, stirring, then add garlic and ginger, and cook 4-5 more minutes, turning heat down to med low. It will smell divine. Turn heat off.
- When butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
- Add the apple onion mixture to the same bowl.
- Then, blend with the stock and water, in batches, until very smooth, using a blender. ( Hold lid down tight with a kitchen towel) If you like a thicker soup, add less water, thiner soup, more water.
- Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste.
- To serve, divide among bowls, spoon heated coconut milk over top ( or stir some into the pot) sprinkle with pumpkin seeds & sumac ( optional) and saluted apples.
Nutrition
- Calories: 345
Keywords: Butternut soup, butternut apple soup, butternut soup recipes, vegan butternut soup, healthy butternut soup
Such beautiful pictures and post. I just made butternut soup last week, I really love it during the cold november days. I have never tried adding apples to a butternut soup, will try that next time. And I love your point with the apple cider vinegar, it’s great to accentuate the taste. Thanks for your inspiration.
Thanks so much Sidsel…appreciate your kind words!
This looks so awesome. I adore your pictures – the color and creamy texture of the soup are highlighted beautifully. I actually haven’t tried making a soup with apple in before, despite the internet suggesting it so strongly this time of year.. yours sounds delicious!
Thanks Shannon- Yes the apple gives soup such a delicious, bright,tanginess that really seems to elevate other produce. Plus they are so good for us!
I’m thankful that you have such a useful and beautiful blog ? Thank you!
Awwww, thank you Sally. Appreciate you.
I definitely plan to try this recipe, looks amazing. One question: what do you mean by maple? Maple syrup?
Yes, maple syrup. 🙂
Does a traditional blender make smoother, creamier soup than a stick blender? And it looks like thyme sprinkled on the soup in the photo but not in the recipe? I love not having to peel the squash first! Love your recipes! Thanks for sharing them!!
I love the sweetness the apples brought to the soup. I love Fall because I love making soup and this soup is perfect.
Aww thanks Kathy!Glad you enjoyed it…yes apples are a great compliment. They grow at the same time as butternut, so a natural pairing. 🙂
This soup is insane! It is easy to make, highly nutritious, and I love the layering of flavors. I have spent a long time looking for the perfect butternut squash soup, and I’ve found it. Thank you!
★★★★★
Just made this! Beautiful! Serving with al vegan Caesar salad followed by clueberry crumble dessert. It’s a feast this evening!
Hi Terri, so glad you liked this! thanks for the comment and rating!
This is my new favorite soup! The apples lend a subtle sweetness. The maple syrup, apple cider vinegar, and kosher salt bring it all together. And, the pumpkin seeds and sprinkling of sumac add both texture and tanginess. Very flavorful and pleasing! Thank you for sharing so many inspired recipes.
★★★★★
Im so happy you enjoyed this Jane! Thanks for the comment and rating! Appreciate it!
My friend is allergic to apples. Would Pears or star fruit work ?
★★★★
Yes, pears would. 🙂
Found the soup to be a bit too mild for my taste, but I pimped it up with your zhoug and my homemade sauerkaraut + some pepitas, which made it delicious beyond words! Thanks again.aleks
I made this soup last night and it was so so delicious! My husband also had it for lunch today [with no prompting! – so you know he like it too!
★★★★★
Perfection! So many delicate layers of flavour. It’s a keeper. Thank you!
★★★★★
I made this tonight delicious! How long will it keep in the refrigerator?
★★★★★
Thanks! Glad you like it….it should keep 4-5 days.
I’m well aware that it’s spring, however when I spotted some butternut squash at my local farmer’s market, I couldn’t resist! So glad I found this vegan recipe for a thick and satisfying soup. This is my first cooked meal after a 28-day raw cleanse, and this is so. Good. BTW, your plating is quite stunning!
★★★★★