Autumn Apple & Butternut Soup

When the air turns crisp and the leaves start crunching underfoot, there’s nothing better than a warm bowl of soup to bring the coziness indoors. This Autumn Apple & Butternut Soup is the perfect way to celebrate fall’s harvest — simple, hearty, and full of flavor.

What makes it magical? Just five ingredients (yes, only five!) come together to create a velvety-smooth soup that tastes like it simmered all day. Browning the squash first deepens its natural sweetness, while Granny Smith apples add a gentle tartness that keeps each spoonful bright. Coconut milk steps in for broth, lending a luxurious creaminess without any dairy. And, of course, the finishing touch — a drizzle of rich olive oil — ties all those flavors together with silky perfection.

It’s comfort food made simple. Serve it up with warm bread, a side salad, or just on its own when you need a bowl of pure autumn goodness. 🍎🥣🍁

But before we dive into the recipe, let's take a moment to pay homage to the vast health benefits of this dish's main ingredient: The humble, autumnal Butternut Squash!

Ingredients:

(This recipe makes 4 servings)

• A drizzle (about 2 Tbsp) of Big Horn Olive Oil, plus more for finishing with flair ✨
• One plump butternut squash (around 2–3 lbs), peeled, seeded, and chopped into bite-sized cubes
• A good pinch of kosher salt — enough to bring out all those cozy flavors
• 6 cups creamy coconut milk for that luscious, velvety base
• 2 tart Granny Smith apples, peeled and chopped (and a few extra slices for garnish, if you like a pretty finish 🍏)

Instructions:

Act 1: Sizzle & Soften

Warm 1 tablespoon of Big Horn Olive Oil in a Dutch oven or large pot over medium-high heat. Add half the squash with a good pinch of salt.

Cook, stirring now and then, until the edges start to turn golden — about 4–5 minutes.

Scoop that batch into a bowl and repeat with the rest of the squash, another splash of olive oil, and a pinch more salt. If the bottom of the pot starts to brown too much, deglaze with a splash of water and scrape up those tasty bits.

Act 2: Build the Base

Return all the squash to the pot. Pour in the creamy coconut milk and add the chopped apples.

Bring everything to a gentle boil, then reduce to a simmer. Let it bubble away until the squash is fork-tender — about 15–20 minutes.

Act 3: Blend to Velvet

Grab your immersion blender and puree the soup until it’s silky-smooth.

(No immersion blender? No problem! Carefully transfer the mixture in batches to a blender, puree, and pour it back into the pot.)

Taste and season with a little more salt if needed.

Act 4: Serve with Style!

Ladle the golden soup into bowls, garnish with a few crisp apple slices, and finish with a generous drizzle of Big Horn Olive Oil. Cozy, creamy, and ready to warm you up from the inside out.

Enjoy!