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!
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
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Preheat oven to 425 degrees.
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Drizzle 1 tablespoon olive oil and sprinkle a pinch of salt on the inside of both halves of the butternut squash.
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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:
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In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
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Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
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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.
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Once squash is done cooking, remove as much flesh as you can and discard the skin.
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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.
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Pour soup back into the pot or saucepan and reheat over Medium-Low heat.
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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.