• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pumpkin and Squash » Vegan Butternut Squash Soup with Coconut Milk

    Vegan Butternut Squash Soup with Coconut Milk

    Posted on September 11, 2018 · Last Updated on October 17, 2022 · By Srividhya G · 2 Comments

    333 shares
    • Share172
    • Tweet
    • Reddit
    Jump to Recipe Card

    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.

    butternut squash soup in two bowls with small butternut squash props places on a red towel

    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 exciting soup recipes on my blog archives as well.

    What’s So Special about this Butternut Squash Soup?

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

    creamy butternut squash soup in a spoon with bowls in a blurry

    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 them 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.

    If you like butternut squash like me, then don’t forget to check out roasted bell pepper and butternut squash soup. 

    Now let’s get straight to the recipe,

    How to Make the Butternut Squash Soup with Coconut Milk?

    top angle shot of butternut squash 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.

    prepping the butternut squash before baking

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

    placing the butternut squash in a baking a tray lined with foil

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

    baked veggie after 30 minutes

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

    baked veggie after one hour

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

    pureeing the butternut squash with vegetable broth

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

    now adding the coconut milk to the pureed butternut squash

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

    simmer the butternut squash soup with coconut milk

    That’s it. Yummy butternut squash soup is ready.butternut squash soup in two bowls with a swirl of coconut milk and oregano

    Recipe Notes:

    • I did not include any onion or garlic. You can bake a 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.

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this vegan butternut squash soup with coconut milk, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. 

    📖 Recipe

    Pin Recipe Print Recipe
    5 from 2 votes

    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.
    Prep Time30 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Baking Time1 hour hr
    Total Time1 hour hr 45 minutes mins
    Course: Appetizer, Soup
    Cuisine: American
    Servings: 5
    Calories: 169kcal
    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

    • 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.

    Nutrition

    Calories: 169kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 1037mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12080IU | Vitamin C: 24mg | Calcium: 65mg | Iron: 2.4mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    333 shares
    • Share172
    • Tweet
    • Reddit

    Filed Under: Pumpkin and Squash, Soups Tagged With: butternut squash recipes, fall recipes, pumpkin, squash, Vegan Butternut Squash Soup with Coconut Milk, vegan recipes

    Reader Interactions

    Comments

    1. Sharmila Kingsly says

      September 24, 2020 at 3:31 am

      5 stars
      Such a cozy soup for a cold winter… Like the addition of coconut milk!!

      Reply
      • Srividhya G says

        September 24, 2020 at 2:05 pm

        Yeah, it adds a nice flavor to the soup.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • overhead shot of vegan miso ramen soup served in white bowl
      Vegan Miso Ramen Soup With Tofu
    • Square image of pumpkin soup served in two bowls
      Easy Pumpkin Soup | Pumpkin Shorba
    • square image of vegan mushroom and wild rice soup
      Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • close up shot of broccoli soup served in black bowl
      Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • square image of mango ginger ale mocktail served in two glasses
      Mango Ginger Ale Mocktail
    • square image of mango iced tea served in two glasses
      Homemade Mango Iced Tea
    • square image of thai peanut sauce served in leaf bowl
      Thai Peanut Sauce
    • square image of green chutney served in bowl and bottle
      Green Chutney For Chaat | Mint and Cilantro Chutney
    • square image of stacked up cookies on a plate
      Vegan Tahini Cookies | Cardamom & Saffron Flavored Tahini Cookies
    • coconut milk limeade served in round glass with lime wedge on top
      Limonada De Coco | Coconut Limeade

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com