Butternut Squash Soup with Apple Onion Topping Vegan

Velvety, comforting, and entirely plant-based, this Vegan Butternut Squash Soup with Apple Onion Topping is a fall-inspired masterpiece that’s both nourishing and packed with flavor. Roasted butternut squash pairs seamlessly with sautéed carrots, celery, and onions for a smooth, creamy base, enriched with a splash of full-fat coconut milk for a luxurious texture. The pièce de résistance is the sweet-savory apple and caramelized onion topping, lightly glazed with maple syrup to add a pop of brightness to every spoonful. Perfect as an elegant starter or a cozy main dish, this soup is easy to prepare, takes less than an hour, and is naturally dairy-free and gluten-free. Serve it warm, garnished with fresh thyme, for a dish that captures the essence of autumn in every bite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pounds butternut squash
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1 medium carrot (chopped)
• 1 stick celery stick (chopped)
• 4 cups vegetable broth
• 1 cup coconut milk (full-fat)
• 2 tablespoons olive oil
• 1 medium apple (diced, for topping)
• 1 small yellow onion (thinly sliced for topping)
• 1 tablespoon maple syrup
• 1 teaspoon fresh thyme (optional, for garnish)
• 1.5 teaspoons salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Peel, deseed, and cube the butternut squash into 1-inch pieces.

Step 2

Spread the squash pieces on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.

Step 3

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, chopped carrot, and chopped celery. Sauté for 5-7 minutes until softened and fragrant.

Step 4

Add the roasted butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.

Step 5

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender, puree in batches, and return to the pot.

Step 6

Stir in the coconut milk, 1 teaspoon of salt, and ground black pepper. Simmer for 5 more minutes to meld the flavors. Adjust seasoning as needed.

Step 7

To prepare the topping, heat a small skillet over medium heat. Add the diced apple, sliced onion, and maple syrup. Cook for 5-7 minutes or until the apples are soft and the onions are caramelized.

Step 8

Serve the soup hot, ladling it into bowls. Top each bowl with a spoonful of the apple-onion mixture. Garnish with fresh thyme if desired.

Nutrition Facts

Serving size	(2623.8g)

Amount per serving	% Daily Value*
Calories	1777.0

Total Fat 94.6g	0%
Saturated Fat 57.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5946.6mg	0%
Total Carbohydrate 228.6g	0%
Dietary Fiber 55.2g	0%
Total Sugars 78.4g
Protein 34.5g	0%

Vitamin D 0IU	0%
Calcium 661.0mg	0%
Iron 19.1mg	0%
Potassium 5748.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 7.2%

Carbs: 48.0%