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bowl of butternut squash apple soup with coconut cream, sourdough croutons, and fresh thyme on top

Vegan Butternut Squash Apple Soup with Croutons

This creamy butternut squash apple soup can be made in one pot & is topped with the best homemade sourdough croutons!
5 from 5 votes
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Course: Vegan Soups + Stews
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings

Ingredients 

Sourdough Croutons

  • 14 ounces sourdough bread
  • ¼ cup olive oil
  • 2 Tablespoons nutritional yeast
  • 1 teaspoon dried parsley
  • 1 teaspoon fresh thyme can substitute for ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Butternut Squash Apple soup

  • 2 Tablespoons olive oil
  • 1 large green apple or 2 small apple, cored and diced
  • 2 shallots thinly sliced (can substitute for ½ onion)
  • 6 cups peeled & cubed butternut squash about 1 ½ butternut squash, seeds removed
  • 4 cloves garlic minced
  • 1 teaspoon salt use more or less as preferred
  • 1 teaspoon fresh thyme can substitute for ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon ground black pepper
  • 15 ounce can full-fat coconut milk
  • 2 cups vegetable broth can use up to 3 cups for a thinner soup

Instructions

Make the Sourdough Croutons

  • Preheat the oven to 400°F and slice and cube the sourdough loaf.
  • Add the cubed sourdough to a sheet pan and top with the olive oil, nutritional yeast, dried parsley, thyme, garlic powder, salt, & pepper. Toss together until the bread is completely coated in the oil and seasoning.
  • Add the tray to the oven and bake for 15-20 minutes until the croutons are crispy. Then, remove from the oven and let cool.

Make the soup

  • While the croutons are toasting, prep the veggies. Peel the butternut squash and cut into cubes. Also, cut the apple into cubes, thinly slice the shallots, and mince the garlic.
  • Add olive oil to a dutch oven or pot and turn on the heat. Once hot and bubbling, add in the apple, shallots, and garlic. Saute for 3-5 minutes until the apples are starting to caramelize and the shallots are translucent.
  • Next, add the butternut squash and spices including the dried thyme, dried parsley, salt, and pepper to the pot. Saute together 2-3 minutes to coat the veggies in oil.
  • Pour in the can of coconut milk and vegetable broth. If desired, set aside 1 Tablespoon of the coconut cream to swirl onto the soup as a garnish later. Then, stir everything together and bring to a boil.
  • Once boiling, reduce the heat to a simmer, cover the soup with a lid, and let simmer for 15 minutes or until the butternut squash is fully cooked and soft.
  • Remove the soup from the heat and use an immersion blender to blend the soup ingredients together until smooth. If desired, season with additional salt & pepper at this time.
  • Serve the soup and top with a swirl of coconut cream and a heaping scoop of the homemade sourdough croutons. Enjoy!

Notes

  • I decided not to peel the apples because the skin is full of fiber & vitamins that I wanted in this soup. However, if you want an even smoother soup- you can peel the apple before chopping it and cooking it.
  • Feel free to swap the thyme & dried parsley for any other herbs such as sage or oregano depending on your preference. 
  • To make this recipe gluten-free, just swap the sourdough bread for gluten-free bread. The soup is already gluten-free. 
  • I used the Mueller immersion blender for this soup and recommend it!
  • Breadcrumbs will keep in a closed container at room temperature for one week. They will harden over time but soften when mixed into the soup.
  • Soup can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month. If stored in the freezer, it is best to store as individual servings for easy defrosting.

Nutrition

Serving: 1bowl soup (with croutons on top) | Calories: 558kcal | Carbohydrates: 65g | Protein: 12g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 1251mg | Potassium: 869mg | Fiber: 6g | Sugar: 10g | Vitamin A: 15103IU | Vitamin C: 34mg | Calcium: 122mg | Iron: 6mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!