Butternut Squash Soup Recipe Vegan Coconut Milk Delight

As the colder months settle in, nothing beats the comfort of a warm, creamy bowl of soup. Butternut squash soup is a classic favorite, beloved for its naturally sweet flavor and velvety texture.

In this vegan twist, we combine the rich, earthy taste of butternut squash with the subtle tropical creaminess of coconut milk. This soup is not only delicious but also incredibly nourishing and easy to prepare.

Whether you’re seeking a comforting lunch, a light dinner, or a starter for your holiday feast, this recipe will become your go-to. Plus, it’s dairy-free, gluten-free, and packed with nutrients, making it perfect for anyone with dietary restrictions or those simply looking to eat more plant-based meals.

With simple ingredients and minimal prep, you’ll be enjoying a bowl of this luscious soup in under an hour. Ready to embrace the cozy vibes?

Let’s dive into how you can make this delightful vegan butternut squash soup with coconut milk!

Why You’ll Love This Recipe

This vegan butternut squash soup is a perfect blend of creamy and comforting, with a touch of sweetness from the squash and a rich smoothness from coconut milk. It’s incredibly easy to make, requiring just a handful of ingredients and one pot, which means less cleanup for you!

It’s also highly versatile: you can spice it up with your favorite herbs or keep it simple and pure. The soup freezes beautifully, making it ideal for meal prep or quick weeknight dinners.

Plus, it’s packed with vitamins A and C, fiber, and healthy fats, making it a wholesome choice for your family.

If you love this recipe, you might also enjoy other comforting dishes like our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or try a fresh twist with Lion’S Mane Mushroom Crumble Recipes.

Ingredients

• 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
• 1 tablespoon olive oil or coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth (low sodium preferred)
• 1 (14 oz) can coconut milk (full fat for creaminess)
• Salt and pepper to taste
• Optional garnish: fresh cilantro, toasted pumpkin seeds, or a drizzle of coconut cream

Equipment

• Large pot or Dutch oven
• Cutting board and sharp knife
• Vegetable peeler
• Measuring spoons and cups
• Immersion blender or regular blender
• Ladle
• Wooden spoon or spatula

Instructions

1. Prepare the squash: Peel the butternut squash using a vegetable peeler, then carefully cut it in half and scoop out the seeds. Chop the flesh into roughly 1-inch cubes for even cooking.
2. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add spices: Sprinkle in the ground cumin and cinnamon, stirring constantly to toast the spices lightly and release their aroma. This step enhances the depth of flavor in the soup.
4. Cook the squash: Add the cubed butternut squash to the pot and toss to coat with the spices and aromatics. Cook for 3-4 minutes, stirring occasionally.
5. Add broth and simmer: Pour in the vegetable broth, ensuring the squash is covered. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20-25 minutes or until the squash is very tender when pierced with a fork.
6. Blend the soup: Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
7. Stir in coconut milk: Pour in the coconut milk and stir well to combine. Heat gently over low heat for 5 minutes, but do not boil to prevent the coconut milk from curdling.
8. Season to taste: Add salt and pepper gradually, tasting as you go, until you reach the desired flavor balance.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro, toasted pumpkin seeds, or a drizzle of coconut cream if desired. Enjoy warm!

Tips & Variations

Tip: Roasting the butternut squash before adding it to the soup can enhance its natural sweetness and add depth to the flavor. Simply toss the cubes with a bit of oil and roast at 400°F (200°C) for 25-30 minutes until golden.

Variation: For a spicier kick, add a pinch of cayenne pepper or red chili flakes when adding the spices. You can also add a splash of lime juice at the end for brightness.

Make it heartier: Stir in cooked lentils or chickpeas to add protein and texture, turning this soup into a filling meal.

Nutrition Facts

Serving Suggestions

This butternut squash soup pairs wonderfully with crusty artisan bread or a light green salad for a complete meal. For a festive touch, serve it alongside vegan garlic bread or roasted Brussels sprouts.

If you’re looking to keep the meal plant-based and nutritious, consider pairing it with a refreshing salad like our Low Fodmap Appetizer Recipes for a balanced and satisfying spread.

Conclusion

Making a creamy, comforting vegan butternut squash soup with coconut milk is easier than you might think, and it’s a fantastic way to enjoy seasonal produce in a healthy, delicious way. This soup is perfect for warming up chilly days and impressing guests with minimal effort.

The combination of sweet squash, fragrant spices, and luscious coconut milk creates a harmonious dish that’s both filling and light on the stomach.

Not only does it satisfy your taste buds, but it also provides a wholesome dose of nutrients, making it a great addition to your weekly meal rotation. Don’t forget to experiment with the spices and garnishes to make it uniquely yours.

If you enjoyed this recipe, be sure to check out our other favorites like Lamb Tenderloin Recipes or our zesty Halibut Dip Recipe for more culinary inspiration!

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