This is the last butternut squash apple soup recipe you'll ever need!

It's made with all of the best ingredients that make it the most flavorful, super luscious, smooth and creamy and bonus - it's really easy to make.

It's made with butternut squash, crisp apples, ginger, balsamic vinegar and coconut milk, and it's to-die-for.

How to make butternut squash apple soup

Butternut squash. The star of the show! It's creamy and luscious when pureed with complimentary ingredients.
Apples. Adds a bit of sweetness and that classic apple flavor. No need to peel them, either!
Onion. Aromatics like onion are there to add flavor.
Ginger. To give it that zing!
Spices. Nutmeg and cayenne add a rich, warm flavor.
Balsamic vinegar. Helps brighten the soup and allows you to use a bit less salt because vinegar is acidic.
Coconut milk. Provides creamy richness.

Step-by-Step Instructions

To make it on the stove-top:

Heat oil to medium in a stock pot or Dutch oven.
Add onion and sauté 4-5 minutes.
Stir in ginger, salt, nutmeg, black pepper and cayenne.
Add cubed butternut squash and apples.
Add stock and bring to a simmer for about 15-20 minutes, stirring occasionally, until vegetables are very soft.
Use an immersion blender to puree soup until very smooth.
Stir in coconut milk, balsamic vinegar and maple syrup.
Taste and adjust seasoning, if necessary.

To make it in the Instant Pot:

Add the onion, ginger, salt, nutmeg, black pepper, cayenne pepper, squash, apples and stock into the bowl of the Instant Pot.
Secure lid on the Instant Pot with toggle on sealed.
Set on high pressure for 8 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam.
Carefully remove the lid.
Use an immersion blender to puree the soup until very smooth.
Stir in the coconut milk, balsamic vinegar and maple syrup.
Taste and adjust seasoning, if necessary.

Squash: Try this recipe with another type of squash (like acorn), sweet potatoes or pumpkin.
Apple: You can skip the apples or try this recipe with carrots.
Ginger: If you're not a fan, you can omit.
Balsamic vinegar: Try a bit of fresh lemon or lime juice or another type of vinegar, like apple cider or champagne.
Coconut milk: Try with a few tablespoons of heavy cream or half and half.

To make it gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
To make it dairy free: This recipe is naturally dairy free.
To make it vegan: This recipe is naturally vegan.
To make it nut free: This recipe is naturally nut free. Be sure all packaged ingredients are nut free.

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A simple stove-top butternut squash soup with apples, ginger, maple syrup, balsamic and coconut milk.

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Heat oil to medium in a stock pot or Dutch oven. Add onion and sauté 4-5 minutes. Stir in ginger, salt, nutmeg, black pepper and cayenne. Add cubed butternut squash and apples.
Add stock and bring to a simmer for about 15-20 minutes, stirring occasionally, until vegetables are very soft. Use an immersion blender to puree soup until very smooth. Stir in coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.

Instant Pot Directions:

Add the onion, ginger, salt, nutmeg, black pepper, cayenne pepper, squash, apples and stock into the bowl of the Instant Pot.
Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 8 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove the lid.
Use an immersion blender to puree the soup until very smooth. Stir in the coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.