This Vegan Roasted Butternut Squash Soup with Coconut Milk is a creamy, comforting dish perfect for cozy evenings. Roasting the butternut squash enhances its natural sweetness, while coconut milk adds a rich, velvety texture. This soup is packed with flavor and nutrients, making it an excellent choice for a light dinner or an elegant starter.
Why You’ll Love This Recipe
- Rich and Creamy: Coconut milk creates a luxuriously smooth texture without any dairy.
- Naturally Sweet and Flavorful: Roasting the squash brings out its deep caramelized notes.
- Healthy and Nourishing: Full of fiber, vitamins, and antioxidants.
- Easy to Make: Requires minimal effort with just a few simple steps.
Ingredients
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups vegetable broth
- 1 cup full-fat coconut milk (plus more for drizzling)
- Salt and pepper, to taste
Optional Garnishes:
- Pumpkin seeds (pepitas)
- Fresh cilantro or parsley
- Chili flakes
- Drizzle of coconut milk
Ingredient Breakdown
Butternut Squash
Rich in vitamin A, fiber, and antioxidants, butternut squash provides the sweet, earthy base for this soup.
Coconut Milk
Adds creaminess and a subtle tropical note, making the soup velvety and rich.
Spices
Cinnamon and nutmeg enhance the natural sweetness of the squash while adding warm, aromatic flavors.
Instructions
Step 1: Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet.
- Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
Step 2: Sauté the Aromatics
- In a large pot, heat a little olive oil over medium heat.
- Add the chopped onion and garlic, cooking until softened, about 3-5 minutes.
Step 3: Blend the Soup
- Add the roasted squash, cinnamon, nutmeg, and vegetable broth to the pot. Bring to a gentle simmer.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture in batches to a blender.
Step 4: Add Coconut Milk
- Stir in the coconut milk and simmer for another 5 minutes. Adjust the seasoning with salt and pepper to taste.
Step 5: Serve
- Ladle the soup into bowls. Garnish with pumpkin seeds, fresh herbs, chili flakes, and a drizzle of coconut milk for an elegant touch.
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Tips and Variations
- Make It Spicy: Add a pinch of cayenne pepper or red chili flakes for a bit of heat.
- Use Other Squash: Substitute butternut squash with acorn squash or pumpkin for a slightly different flavor.
- Add Protein: Top with roasted chickpeas for extra texture and protein.
- Freeze for Later: Store leftovers in an airtight container in the freezer for up to 3 months.
Nutritional Information (Per Serving – 1 Bowl)
- Calories: 180
- Protein: 3g
- Carbohydrates: 22g
- Fat: 10g
- Fiber: 4g
- Vitamin A: 200% of the daily value
- Iron: 15% of the daily value
This soup is a nourishing, low-calorie meal that’s both satisfying and delicious.
Conclusion
This Vegan Roasted Butternut Squash Soup with Coconut Milk is a must-try for soup lovers. Its creamy, rich texture and warm flavors make it the perfect dish for cooler weather. Whether you’re serving it as a light main course or a starter for a festive meal, this soup is sure to impress.
Have you tried this recipe? Share your tips, creative garnishes, or photos in the comments below! Don’t forget to tag us on social media with your soup creations—we’d love to see them.
Frequently Asked Questions
1. Can I make this soup in advance?
Yes! This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving.
2. Can I use frozen butternut squash?
Absolutely! Frozen cubed butternut squash is a great time-saving option. Simply roast it as you would fresh squash.
3. What’s the best way to store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
4. How do I make the soup thicker?
If you prefer a thicker soup, reduce the amount of vegetable broth slightly or let it simmer uncovered for a few extra minutes.
5. Can I use light coconut milk?
Yes, but the soup will be slightly less creamy. Full-fat coconut milk is recommended for the best texture and richness.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.