• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Lifestyle
  • Resources
    • FREE Low-Oxalate Recipes Guide
    • 7 Days of Deliciousness Meal Plan
    • Vegelicious Cookbook
  • Personal Chef Service
  • Work with Us

Natural Kitchen Cooking School logo

menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • Personal Chef Service
  • Resources
  • Work with Us
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Creamy Squash Apple Soup

    Creamy Squash Apple Soup

    Jump to Recipe·Print Recipe
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Creamy Squash Apple Soup


    • Author: Christine Waltermyer
    • Yield: Makes 4 Servings 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 2 cups vegetable broth
    • 1 onion, diced
    • ½ teaspoon sea salt or to taste
    • 1 large butternut squash, peeled and cut into ½ inch chunks
    • 13.5 oz can full fat coconut milk
    • 2 apples, cored, peeled and chopped
    • ¼ teaspoon nutmeg
    • A few grinds of cracked black pepper 
    • Apple cider 
    • Garnish: Toasted pumpkin seeds

    Instructions

    Heat a soup pot over medium heat. Add a splash of the vegetable broth. Add the onion and add a pinch of the sea salt. Cook and stir for 5 minutes. Add the squash and apple and stir. Pour in the coconut milk. Pour in the remaining vegetable broth, the black pepper, remaining sea salt and nutmeg. Add enough apple cider to almost cover the squash and apples. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes, or until the squash is fork-tender. Stir occasionally while cooking. Shut off the heat. Using an immersion blender, carefully puree the soup. Serve hot, garnished with toasted pumpkin seeds.

     

    Nutrition

    • Serving Size: 4

    Did you make this recipe?

    Tag @naturalkitchenschool on Instagram

     

    Like this post? Want to share the article? Pin it to your favorite Pinterest boards!

     

     

    « Roasted Potatoes and Asparagus
    Pumpkin Pie with Einkorn Crust »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆


    Primary Sidebar

    Hi! I'm Christine! I created the Natural Kitchen Cooking School to help people live healthier, happier lives. Here you will find recipes that are as delicious as they are healthful.

    Learn more about me →

    You’re just 7 days away from feeling more energetic, and more confident in the kitchen. Discover how easy it can be to prepare plant-based recipes that help you feel your best.

    Learn more about it here→

    As featured on

    Subscribe for new recipes!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    My Favorites

    Footer

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign up for emails and updates
    • 7 Days of Deliciousness

    Contact

    • Contact

    Copyright © 2022 Natural Kitchen Cooking School