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    Home » Soups & Stews » Butternut Squash Soup Vegan, with Apple & Coconut

    Butternut Squash Soup Vegan, with Apple & Coconut

    Posted on February 8, 2021 By Beth Neels

    223 shares
    Jump to Recipe Jump to Video Print Recipe
    Butternut squash soup Pinterest image with text overlay.
    Butternut squash soup Pinterest image with text overlay.
    Butternut soup Pinterest image with text overlay
    Butternut soup Pinterest image with text overlay

    This Vegan Butternut Squash Soup is also gluten and lactose free! Step by step directions for stovetop, in your instant pot and in a crockpot.

    Creamy butternut squash soup in a fall bowl

    The other wonderful features of this recipe are that it is incredibly easy to make and freezes beautifully! Make a big batch this fall and enjoy it all winter long.

    This is an absolutely yummy dairy-free and gluten-free take on traditional butternut soup! Nothing better on the cold winter days of upstate New York!

    Butternut Squash Soup, vegan

    This soup can easily be done in 30 minutes! If you would like to, you can roast the squash in the oven whole, to get that roasted flavor. It’s less hands on time, as the oven will do the work. If you roast it, it will take about 50 minutes.

    Why this soup works

    • creamy and delicious
    • It only takes 30 minutes to make on stovetop
    • can also be made in the slow cooker
    • vegan and gluten free
    • high in fiber and vitamins A & C, calcium, magnesium and potassium
    • kids love it

    What you need

    Ingredients for soup; squash, celery, onion, apple, celery, stock, celery sage, salt & pepper coconut milk.
    • butternut squash
    • apple
    • celery
    • onion
    • full fat coconut milk
    • vegetable broth
    • fresh or dried sage
    • salt and black pepper

    How to make it

    How to make it on the stovetop

    Step One

    Peel and cut butternut in half. Scoop out seeds. Chop into medium chunks.

    Chopped butternut squash on board.
    Peel and chop butternut.

    Step Two

    Rough chop apple, celery and onion.

    Chopped apple, onion and celery on board.
    Rough chop onion, celery and apple.

    Step Three
    I brown the butternut, over high heat, just until they get a bit of color, but you could skip this step. You could also roast it on a baking sheet in a hot oven to brown it.

    Butternut in pot.
    Brown squash in a bit of oil to get some color on it.

    Step Four

    Then add onion and celery and sauté a few minutes.

    Celery and onion added to squash.
    Add celery and onion and brown them too.

    Step Five

    Add apple, pepper, salt and sage

    Apple and herbs added.
    Add apple and herbs.

    Step Six

    When the onion and apple start to soften, add the coconut milk and stock. Simmer for 20 minutes, or so until squash and veggies are done.

    Broth and coconut milk added.

    Step Seven

    Here is the squash softened.

    Cooked down vegetables in pot.
    Soup after the veggies are cooked.

    Step Eight

    Use immersion blender to blend the soup or transfer batches to blender. Be careful not to overfill blender. The hot soup can cause severe burns.

    Pureeing soup to blend.
    Blend soup with immersion blender until very smooth.

    How to make soup in slow cooker

    1. Peel and cut butternut in half. Scoop out seeds. Chop into medium chunks.
    2. Rough chop apple, celery and onion.
    3. Then add squash, onion, celery, apple, pepper, salt and sage to slow cooker.
    4. When the onion and apple start to soften, add the coconut milk and stock. Cook on low for 6 hours on low or 3 hours on high, or so until squash and vegetables are soft.
    5. Use immersion blender to puree the soup or transfer batches to blender. Be careful not to overfill blender. The hot soup can cause severe burns.

    How to make it your Instant Pot

    Step by step process photographs for instant pot. See details below.

    Peel and cut butternut in half. Scoop out seeds. Chop into medium chunks. Rough chop apple, celery and onion.

    Step One

    Then add squash, onion, celery, apple, pepper, salt and sage to your instant pot.

    Instant pot filled with squash and veggies.
    All ingredients added to Instant Pot.

    Step Two


    Almost cover vegetables with vegetable stock or water.

    Broth added to vegetables.
    Add vegetable broth.

    Step Three

    Stir well to combine.

    Mixed up ingredients in pot.
    Stir well.

    Step Four

    Close lid securely. Turn vent to seal. Select manual and high pressure. Then adjust time to 8 minutes. Use a slow release for about 10 minutes. Then carefully turn the sealing vent to release the rest of the pressure.

    Vegetables after cooking.
    Vegetables after cooking.

    Step Five

    Remove lid. Add coconut milk. Puree with immersion blender until very smooth.

    Coconut milk added to vegetables.
    Add coconut milk. Puree.

    Step Six

    Can be pureed in blender in batches. Be careful not to overfill as hot soup can burn you.

    Blended soup in Instant Pot.
    Blended soup.
    butternut squash soup with parsley garnish

    Some favorite variations

    • substitute cream if you are not worried about the soup being vegan
    • mix in ricotta cheese instead of coconut milk.
    • add Italian flavorings, such as; basil, oregano, parsley, parmesan, romano or asiago cheese.
    • add Thai spices like; hot pepper, garlic, coriander, lemongrass, paprika or basil
    • add Mexican spices like: garlic, cumin, coriander, chili powder or adobo seasoning
    • add fun toppings like; pumpkin kernels or pumpkin seeds, toasted nuts, homemade croutons, cheese, bacon bits or fried crispy onions.

    Did you know that growing your own butternut is incredibly easy? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!

    The first section is Planning Your Garden. Second is Preparing the Garden Site.

    The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.

    The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!

    Other delicious soups

    • Yellow Squash Soup
    • Venison Soup
    • Mexican Turkey Soup
    • Asparagus Soup
    • Cheesy Cauliflower Soup

    What to serve it with?

    • grilled cheese sandwiches
    • turkey sandwiches
    • use as a first course for Thanksgiving or Christmas
    • serve with bread for dipping
    • a nice green salad
    • Top with toasty homemade croutons for a nice crunch

    If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
    Also, don’t forget to FOLLOW ME on Facebook, Instagram, Twitter and Pinterest!

    butternut squash soup with crackers

    This is so smooth and creamy! We like it with grilled cheese. Yum! I hope you like the recipe today for Vegan Butternut Squash Soup! Don’t forget to sign up for our mailing list. The form is below recipe! As always,

    Tools I use to make it

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

    • Pot
    • immersion blender
    • cutting board
    • chef’s knife

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    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

    Binky's signature
    Butternut squash soup in bowl with fall leaves.

    Butternut Squash, Apple, Coconut Soup

    This Vegan Butternut Squash Soup is also gluten and lactose free! Step by step directions for stovetop, in your instant pot and in a crockpot.
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 23 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 30 servings
    Calories: 73kcal
    Author: Beth Neels
    Cost: $2

    Ingredients

    • 8-9 cups butternut squash
    • 2 Tbsp Olive Oil
    • 1 large apple
    • 1 large onion
    • 1 stalk celery
    • 1 1/2 tsp sage, dried
    • 1 coconut milk
    • 4 1/2 cups vegetable or chicken stock
    • 2 tsp salt to taste
    • pepper to taste

    Instructions

    Stovetop instructions

    • Cut squash into small pieces. Saute in olive oil for about 5 minutes, turning often.
    • Dice onion and celery. Add onion and celery to butternut and saute a few more minutes until soft.
    • Core apple and cut into small pieces. Add apple and sage to squash and vegetables and saute a few minutes more.
    • Cover with about 4 1/2 cups of stock (depends on how thick you want your soup).
    • Bring to boil. Reduce heat to medium low. Cook about 30 minutes until squash and vegetables are tender.

    Slow cooker instructions

    • Follow about instructions until step 4.
    • Slow cook on low for about 6 hours or high for 3 hours until vegetables are tender.
    • Resume directions above.

    Instant pot instructions

    • Follow about instructions until step 4.
    • Carefully attach lid. Turn vent sealing lever to seal.
    • Set instant pot to Manual mode. Adjust pressure to high pressure. Adjust time to 8 minutes.
    • Once cycle is complete, allow slow release for about 10 minutes. Then turn vent lever to release to release the rest of the pressure.

    To finish soup *all 3 methods*

    • Add coconut milk. Puree with an immersion blender or in batches in a blender. Add more warm stock as needed to thin to desired consistency. Makes 8 cups of thick soup. More if you like it thinner. Freezes very well.
    Dutch oven
    knife, chef’s knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    Notes

    Add warm stock to adjust to your preferred consistency.
    Makes 8 cups of thick soup. More if you prefer it thinner.
    Leftovers can be refrigerated for 3-4 days.
    Reheat in microwave, until hot. Or reheat in small pot on stovetop. Add a bit of stock or water if soup is very thick.
    For longer storage, freeze up to 6 months. Freezes well. Make a large batch and save in small portions for busy nights.
    Thaw in refrigerator. Reheat per above instructions.

    Nutrition

    Calories: 73kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 210mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3970IU | Vitamin C: 8.8mg | Calcium: 23mg | Iron: 0.6mg
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    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

    Originally Published 1/24/2015 Updated 6/28/2022

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    223 shares

    Reader Interactions

    Comments

    1. Courtney

      February 26, 2021 at 3:41 pm

      5 stars
      What a great soup! I loved the apple and coconut flavours so much!

      Reply
      • Beth Neels

        February 27, 2021 at 1:45 pm

        Thanks Courtney. So glad you enjoyed it.

        Reply
    2. Nathan

      February 26, 2021 at 3:02 pm

      5 stars
      When I cook for my roommates I have to choose vegan dishes, and we all love soup so this is perfect! Love the option to make it in the Instant Pot too, that’s super handy.

      Reply
      • Beth Neels

        February 27, 2021 at 1:44 pm

        That’s great Nathan! Thanks for checking out the recipe.

        Reply
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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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