Vegan Butternut Squash Soup
Silky roasted butternut squash soup enriched with coconut milk and warm spices instead of dairy cream. Roasting the squash first deepens its natural sweetness before it's simmered in vegetable broth and blended until velvety.
By YumYum Editorial · Vegan & Vegetarian
Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 4
Ingredients
- 1 large butternut squash (about 3 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- to taste 1-inch piece fresh ginger, grated
- 4 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper (optional)
- to taste Salt and black pepper, to taste
- to taste Toasted pumpkin seeds and chopped chives, to garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil and a pinch of salt, spread on a baking sheet, and roast for 25-30 minutes until caramelized and fork-tender.
- Meanwhile, heat a splash of oil in a large pot over medium heat and sauté the onion, garlic, carrot, and ginger for 6-7 minutes until softened.
- Add the roasted squash, vegetable broth, cinnamon, and nutmeg to the pot and bring to a simmer.
- Simmer uncovered for 15 minutes to let the flavors meld.
- Stir in the coconut milk and cayenne (if using), reserving 2 tbsp of coconut milk for garnish.
- Blend the soup until completely smooth using an immersion blender, or in batches in a stand blender.
- Season to taste with salt and black pepper, adjusting consistency with extra broth if needed.
- Ladle into bowls, swirl in the reserved coconut milk, and top with toasted pumpkin seeds and chives.