Vegan Butternut Squash Soup with Coconut Milk

A warm, creamy, comforting vegan butternut squash soup with soothing coconut milk and with the hint of oregano. Check out the detailed recipe of this easy peasy butternut squash and coconut milk soup with step-wise pictures.

Fall is here, and I can see pumpkins, butternut squash, spaghetti squash and acorn squash everywhere. I love soups anytime, but I do need to agree that relishing a warm bowl of soup in fall and winter is always special. So glad to share this fall special butternut squash soup this season. You can find a few interesting soup recipes on my blog archives as well.

I got this recipe from my colleague and as always modified it slightly to suit our taste buds. Wondering what’s special about this soup,

• It is creamy and rich, thanks to the coconut milk. (See notes section about coconut milk curdling)
• It is vegan.
• Flavorful, thanks to the butternut squash, veggie broth, coconut milk, and oregano
• Easy to prepare.

I know chopping butternut squash is quite a task but no pain no gain. But I see chopped butternut squash these days in the grocery stores. So if time is pressing, you can always opt for that.  I usually get a big one and cut them over the weekend and store in the refrigerator for later use. I went with store-bought coconut milk, but you can prepare fresh coconut milk at home as well. You can find the recipe for homemade coconut milk here.

Now let’s get straight to the recipe,

How to make the vegan butternut squash and coconut milk soup?

Ingredients:

• Chopped Butternut Squash – 4 cups
• Vegetable Broth – 1.75 cups
• Coconut milk – 1 cup
• Oil – 1 tbsp
• Oregano – 1 tsp
• Salt – 1.5 tsp
• Black Pepper – 1 tsp

Steps:

• Preheat the oven to 350 deg F
• Peel and deseed the butternut squash and chop them into cubes.
• In a big bowl, add the cut butternut squash, oil, and oregano. Toss them nicely.

• Spread it evenly in a cookie tray lined with aluminum foil or parchment paper.

• Bake them in the oven for one hr at 350F.

• At around 30 minutes, mix the veggies and flip them.
• Bake again for 30 minutes.

• Allow it to cool and blend it into a fine puree by adding vegetable broth.

• Now add the coconut milk to the pureed squash, required salt and pepper.

• Let it simmer for 15-20 minutes over medium heat.

That’s it. Yummy butternut squash soup is ready.

Notes:

• I did not include any onion or garlic. You can bake few shallots and garlic along with the squash for additional flavor.
• Instead of vegetable broth, you can use plain water too.
• Keep stirring the soup while it is simmering to avoid coconut milk curdling. Even if it curdles, stir it continuously, and it will blend. Coconut milk curds are not bad, and they don’t change the taste.
• As always, adjust the salt and pepper as per your preference.
• If you prefer thin consistency soup, then add more broth accordingly.

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Vegan Butternut Squash Soup with Coconut Milk

Prep Time

30 mins

Cook Time

1 hr 15 mins

Baking Time

1 hr

Total Time

1 hr 45 mins

 

A warm, creamy, comforting vegan butternut squash soup with soothing coconut milk and with the hint of oregano.

Course: Appetizer, Soup

Cuisine: American

Keyword: butternut squash coconut milk soup

Servings: 5

Calories: 169 kcal

Author: Srividhya G

Ingredients

• 4 cups Butternut Squash Chopped
• 1.75 cups Vegetable Broth
• 1 cup Coconut milk
• 1 tbsp Oil
• 1 tsp Oregano
• 1.5 tsp Salt
• 1 tsp Black Pepper

Instructions

1. Preheat the oven to 350 deg F
2. Peel and deseed the butternut squash and chop them into cubes.
3. In a big bowl, add the cut butternut squash, oil, and oregano. Toss them nicely.

4. Spread it evenly in a cookie tray lined with aluminum foil or parchment paper.

5. Bake them in the oven for one hr at 350F. At around 30 minutes, mix the veggies and flip them. Bake again for 30 minutes.
6. Allow it to cool and blend it into a fine puree by adding vegetable broth.
7. Now add the coconut milk to the pureed squash, required salt and pepper let it simmer for 15-20 minutes over medium heat.
8. That's it. Yummy butternut squash soup is ready.

Recipe Notes

• I did not include any onion or garlic. You can bake few shallots and garlic along with the squash for additional flavor.
• Instead of vegetable broth, you can use plain water too.
• Keep stirring the soup while it is simmering to avoid coconut milk curdling. Even if it curdles, stir it continuously, and it will blend. Coconut milk curds are not bad, and they don't change the taste.
• As always, adjust the salt and pepper as per your preference.
• If you prefer thin consistency soup, then add more broth accordingly.

Nutrition Facts

Vegan Butternut Squash Soup with Coconut Milk

Amount Per Serving

Calories 169 Calories from Fat 108

% Daily Value*

Total Fat 12g 18%

Saturated Fat 8g 40%

Cholesterol 0mg 0%

Sodium 1037mg 43%

Potassium 493mg 14%

Total Carbohydrates 15g 5%

Dietary Fiber 2g 8%

Sugars 3g

Protein 2g 4%

Vitamin A 241.6%

Vitamin C 29.1%

Calcium 6.5%

Iron 13.3%

* Percent Daily Values are based on a 2000 calorie diet.