Vegan Spiced Squash and Apple Soup

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Butternut squash and apple simmer together with warming Ceylon cinnamon, turmeric, and cardamom until completely tender, then get blended into a silky, velvety puree. Fresh ginger and garlic build a fragrant base, while a finish of coconut milk and a bright splash of apple cider vinegar round out the flavor with just the right touch of tang. The result is a bowl that's cozy and richly spiced without feeling heavy — perfect for a chilly evening. A drizzle of coconut milk and a scatter of fresh parsley on top make it look as good as it tastes. This one's an easy favorite to add to a vegan soup rotation, and it comes together in one pot for simple cleanup.

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 tsp ground ceylon cinnamon
½ tsp ground turmeric
¼ tsp ground cardamom
1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 medium apples (such as honeycrisp or fuji), peeled, cored, and roughly chopped
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup water
½ tsp salt, plus more to taste
4 sprigs fresh thyme
½ cup full-fat coconut milk
1 tbsp apple cider vinegar

For serving

2 tbsp fresh parsley, roughly chopped (optional)
2 tbsp full-fat coconut milk, for drizzling (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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