5-Ingredient Butternut Squash Soup

Written by Rachel Burke

Eating this delicious, vegan-friendly soup is the perfect way to warm up on a cool fall night. It's also a great recipe for apple-picking season, as I like to add sliced apples for a tasty twist.

I find steaming the squash much easier than roasting it in the oven, but you're welcome to roast it if you prefer.

5-Ingredient Butternut Squash Soup


  • 2 cups sliced butternut squash
  • 1 cup coconut milk
  • ½ cup sliced apples
  • 1 tbsp. coconut palm sugar
  • Sea salt and cinnamon for seasoning


1. Line a pot with 1-2 inches of water, add squash, and cover. Steam over medium heat for 10-15 minutes until squash is soft.

2. Combine squash and coconut milk in a blender and blend until pureed. Heat squash mixture in a pan over medium heat, then add sugar and stir for 2-3 minutes until sugar is melted.

3. Season with salt and cinnamon and stir for another 2-3 minutes. Transfer to serving bowl and top with sliced apples.

Photo courtesy of the author

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