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Cozy Squash Apple Coconut Soup: Easy Budget-Friendly Recipe

Squash apple coconut soup - featured image
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A velvety, golden-orange soup made with kabocha squash, apples, and coconut milk. This budget-friendly, kid-approved recipe is quick, easy, and perfect for autumn comfort.

Ingredients

Scale
  • 1 medium kabocha squash (about 2–3 pounds), peeled, seeded, and cubed (about 4 cups)
  • 2 medium apples (Honeycrisp or Fuji), peeled, cored, and chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth
  • 1 tablespoon coconut oil or olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • Pinch of nutmeg (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Extra coconut milk (for garnish, optional)
  • Fresh parsley or cilantro (for garnish, optional)

Instructions

  1. Prep the squash and apples: Peel the kabocha squash with a vegetable peeler. Cut in half, scoop out seeds, and cube into 1-inch pieces (about 4 cups). Peel and core the apples, then chop into similar-sized pieces.
  2. Sauté the aromatics: Heat 1 tablespoon coconut oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add the squash and apples: Toss in cubed squash and chopped apples. Stir to coat with onions and garlic. Cook for 2-3 minutes, stirring occasionally.
  4. Pour in the broth: Add 3 cups vegetable broth. Stir, scraping up any browned bits. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until squash is fork-tender.
  5. Add the seasonings: Stir in 1 teaspoon salt, ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and a pinch of nutmeg. Taste and adjust seasoning.
  6. Blend until smooth: Remove pot from heat. Use an immersion blender to blend soup directly in the pot until smooth and velvety. If using a regular blender, let soup cool for 5 minutes, then blend in batches, filling blender only halfway.
  7. Stir in the coconut milk: Pour in the full can of coconut milk and stir until fully incorporated. The soup will turn golden-orange and become creamy. Taste and adjust salt if needed.
  8. Simmer and serve: Return pot to low heat and warm through for 2-3 minutes. Do not let it boil. Ladle into bowls, garnish with toasted pumpkin seeds and a drizzle of coconut milk, and serve warm.

Notes

Don’t let the soup boil after adding coconut milk to prevent separation. For easier peeling, microwave the squash for 2-3 minutes first. The soup tastes even better the next day. Adjust consistency with extra broth if needed.

Nutrition

Keywords: squash soup, apple soup, coconut milk soup, kabocha squash soup, vegan soup, gluten-free soup, dairy-free soup, budget-friendly soup, fall soup, winter soup

Find it online: https://spoonluma.com/cozy-squash-apple-coconut-soup-easy-budget-friendly-recipe/