Butternut Squash, Apple, Coconut Soup

5 from 23 votes

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.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 73kcal

Cost $2

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.

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.

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.

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.

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.