Roasted Butternut Squash Soup with Coconut Milk (Vegan)
Description
Roasted Butternut Squash Soup with Coconut Milk is a creamy, comforting, and flavorful vegan soup made with roasted butternut squash, garlic, carrots, tomatoes, bell pepper, and aromatic herbs. Coconut milk gives it a rich, silky texture without dairy, while roasting brings out the natural sweetness of the vegetables. Perfect for a cozy lunch or dinner.
Time
– Prep Time: 15 minutes
– Cook Time: 65 minutes
– Cooling and Blending: 10 minutes
– Total Time: 1 hour 30 minutes
– Servings: 6
Ingredients
For Roasting
– 1 medium butternut squash (about 2½ lb / 1.1 kg), halved lengthwise and seeds removed
– 1 red onion, halved
– 1 red bell pepper
– 2 carrots, peeled
– 2 whole garlic heads, tops sliced off
– 2 cups cherry tomatoes
– 3 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon salt, or to taste
– ½ teaspoon black pepper
– ½ teaspoon chili flakes (optional)
For the Soup
– 1½ cups vegetable broth, plus up to ½ cup more as needed
– ¾ cup canned full-fat coconut milk
– 1 teaspoon freshly grated ginger (optional)
For Serving
– Chili oil or chili crisp, to taste
– Fresh parsley or cilantro, chopped
– Toasted sourdough bread
Step-by-Step Instructions
1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Prepare the squash: Cut the butternut squash in half lengthwise and remove the seeds. Score the flesh in a crosshatch pattern. Place both halves cut-side up in a large roasting dish.
3. Add the vegetables: Place half an onion inside each squash cavity. Arrange the bell pepper, carrots, garlic heads, and cherry tomatoes around the squash.
4. Season everything: Drizzle the vegetables with olive oil. Sprinkle with cumin, smoked paprika, thyme, rosemary, salt, black pepper, and optional chili flakes.
5. Roast until tender: Roast for 50–60 minutes, or until the squash is completely soft, the garlic is golden, and the tomatoes have burst. If using peeled, cubed squash, roasting may take only 30–35 minutes.
6. Scoop and squeeze: Allow the vegetables to cool for about 5 minutes. Scoop the squash flesh from its skin and squeeze the roasted garlic cloves from their skins.
7. Blend the soup: Transfer the squash, onion, bell pepper, carrots, tomatoes, garlic, and roasting juices to a blender. Add 1½ cups vegetable broth and the optional ginger. Blend until completely smooth, working in batches if needed.
8. Add coconut milk: Pour the blended soup into a large pot over medium heat. Stir in the coconut milk and warm gently for 3–4 minutes.
9. Adjust the consistency: Add more broth if the soup is too thick. Taste and adjust the salt and pepper.
10. Garnish and serve: Ladle into bowls and finish with a drizzle of chili oil, a little coconut milk, and fresh herbs. Serve with toasted sourdough bread.
Healthy Benefits
– Rich in vitamin A: Butternut squash and carrots provide beta-carotene, which the body converts into vitamin A to support normal vision and immune function.
– Provides dietary fiber: Squash and vegetables contribute fiber that supports healthy digestion.
– Contains antioxidants: Tomatoes, bell peppers, and squash provide beneficial plant compounds.
– Dairy-free creaminess: Coconut milk creates a creamy texture without dairy products.
– Provides healthy fats: Olive oil supplies unsaturated fats.
Pro Tips
– Roast the vegetables until they are soft and lightly caramelized for the deepest flavor.
– Use canned, full-fat coconut milk for the creamiest consistency.
– Wrap the garlic heads loosely in foil if they are browning too quickly.
– Start with less broth and add more gradually to control the thickness.
– For a faster version, peel and cube the squash before roasting.
– When blending hot soup, work in small batches and allow steam to escape safely.
Frequency
Enjoy this soup once or twice a week as part of a balanced diet. Serve it as a light main meal or as a starter alongside a protein-rich dish. For a more filling meal, add white beans or red lentils.
Q/A
Q: Is this soup completely vegan?
A: Yes! It uses vegetable broth, olive oil, and coconut milk instead of dairy products.
Q: Can I use light coconut milk?
A: Yes. The soup will be a little less rich and creamy.
Q: Can I make it without coconut milk?
A: Absolutely. Add extra vegetable broth or use unsweetened oat milk or cashew cream instead.
Q: Can I make this soup ahead of time?
A: Yes. Prepare it up to 4 days ahead and refrigerate in an airtight container.
Q: Can I freeze butternut squash soup?
A: Yes. Freeze in individual portions for up to 3 months. Thaw in the refrigerator and stir well while reheating.
Q: Can I make it spicier?
A: Yes. Add chili flakes before roasting or drizzle extra chili oil over the finished soup.
Serving Suggestions
– Serve with toasted sourdough bread.
– Pair with a vegan grilled cheese sandwich.
– Add toasted pumpkin seeds for crunch.
– Serve alongside a fresh green salad.
– Garnish with chopped parsley, cilantro, or a swirl of coconut milk.
Variations
– Curried Butternut Squash Soup: Add 1 tablespoon red curry paste and finish with a squeeze of lime.
– Extra Protein: Blend in a can of drained white beans.
– Lentil Version: Add cooked red lentils for extra protein and fiber.
– Sweet Potato Version: Replace some of the squash with sweet potato.
– Mild Version: Omit the chili flakes and chili oil.
– Nightshade-Free Version: Replace the bell pepper and tomatoes with extra carrots and a small apple, and omit paprika and chili.
Related Recipe Ideas
– Mediterranean Lentil Soup
– Creamy Vegan Pumpkin Soup
– Roasted Carrot and Ginger Soup
– Tuscan White Bean Soup
– Creamy Tomato Basil Soup
– Vegan Sweet Potato Soup
– Coconut Chickpea Curry
– Roasted Cauliflower Soup
Final Thought
Roasted Butternut Squash Soup with Coconut Milk is a delicious way to turn simple vegetables into a creamy, warming meal. Roasting creates a naturally sweet, savory flavor, while coconut milk makes every spoonful smooth and satisfying. Serve it with warm bread for a cozy, comforting dinner that everyone can enjoy.
