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A serving bowl full of healthy, Paleo, Whole and vegan roasted butternut squash soup with a drizzle of coconut milk and a cilantro sprig on top.
4.02 from 76 votes
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Roasted Butternut Squash Soup with Coconut Milk

Vegan Roasted Butternut Squash Soup is an easy and healthy recipe to cozy up with on a chilly night! You'll be surprised how simple it is to make such an impressive soup!

Course Appetizer, Dinner, lunch, Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 321 kcal
London Brazil

Ingredients

  • 1 large butternut squash cut in half, seeds removed
  • 1-2 Tbsp. olive oil
  • Pinch of salt

For the Soup:

  • 2 Tbsp. olive oil
  • ¾ cup sweet onion finely chopped
  • 3 cloves garlic crushed
  • 1 ¼ tsp. ginger crushed
  • ¾ tsp. salt
  • ¼ tsp. cinnamon
  • Pinch cayenne pepper
  • 15 oz. coconut milk* canned, full-fat or lite
  • 1-2 cups vegetable broth*
  • Cilantro optional

Instructions

  1. Preheat oven to 425 degrees.
  2. Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
  3. Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.

For the Soup:

  1. In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.

  2. Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.

  3. Lastly, add salt, cayenne, cinnamon, coconut milk, and broth. Stir to combine ingredients. Cover skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
  4. Once squash is done cooking, remove as much flesh as you can and discard the skin.
  5. Add all of the squash and coconut milk mixture to a high-speed blender, such as a Vitamix. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor and process in batches. Puree for 2-3 minutes, or until contents are completely smooth.

  6. Pour soup back into the pot or saucepan and reheat over Medium-Low heat.

  7. Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!

Recipe Video

Recipe Notes

  • You can use Lite coconut milk instead of full-fat, but be sure to only use 1 cup of broth initially.
  • Feel free to use chicken broth instead of vegetable broth if you are not vegan.
  • Have trouble cutting butternut squash in half?  Learn How to Cut Butternut Squash here.
  • To Store: This dish seriously gets better with time and will taste wonderful after a day or two in the refrigerator.  Simply keep in an airtight container in the refrigerator for up to 4-5 days.
  • To Freeze: Place in a freezer-safe container or Ziploc bag in the freezer for up to 4-6 months.
Nutrition Facts
Roasted Butternut Squash Soup with Coconut Milk
Amount Per Serving
Calories 321 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Sodium 415mg18%
Potassium 989mg28%
Carbohydrates 32g11%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin A 24192IU484%
Vitamin C 50mg61%
Calcium 131mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.