Vegan Butternut Squash Soup with Coconut Milk

Wealthy and creamy Vegan Butternut Squash Soup with Coconut Milk is satisfying, simple to make, and family-friendly! It’s excellent for cool fall evenings, autumnal dinner events, Thanksgiving, and extra.

This recipe was written on November 18, 2024. It was up to date with further recipe info on Sept 19, 2024.

With a base of roasted butternut squash, granny smith apples, aromatics, and coconut milk, this butternut squash soup recipe with coconut milk options comforting, naturally candy, and warming fall flavors whereas being good for you and your loved ones. Preparation is easy, and the oven and stovetop do the majority of the be just right for you, making this a superb recipe for weeknight dinners and Thanksgiving feasts alike.

Serve this squash soup with coconut milk is garnished with pomegranate molasses and seeds, toasted pumpkin seeds, chopped parsley, and cracked black pepper. The candy, crunchy, and natural toppers completely distinction the candy, creamy, and velvety fall soup. If desired, experiment with further seasoning parts so as to add dimension and selection to the creamy squash soup, or save time by making the recipe within the gradual cooker! For extra scrumptious vegan soups, take a look at my Curried Parsnip & Carrot Soup, Kabocha and Carrot Soup, and Vegan Creamy Corn Chowder recipes!

Components

Butternut Squash: Select a squash with a clean tan pores and skin that’s heavy for its dimension. Peel the squash and scoop out the seeds earlier than reducing it into 1 ½-inch cubes. For comfort, you too can use pre-chopped butternut squash. You will want 4-5 cups of it. 

Granny Smith Apple: This provides candy and tart flavors to the vegan butternut squash soup. Select a deep inexperienced coloration, clean pores and skin, and heaviness for its weight. Peel, core, and dice the apples earlier than roasting. If wanted, you may substitute a Honeycrisp or Braeburn apple. 

Garlic: When roasted, garlic turns into mellow and nutty, including savory undertones to the creamy squash soup. Peel and trim the garlic earlier than roasting.

Vegetable Broth: Contributes moisture, savoriness, and depth to the soup. Select store-bought broth or make do-it-yourself for added taste. You can too use vegetable inventory. For a low-sodium soup, use low-sodium broth or inventory. 

Coconut Milk: This dairy-free and vegan ingredient provides richness and a velvety texture to the soup. For the perfect outcomes, use full-fat coconut milk. For a lighter soup, substitute plain unsweetened soy milk.

Garnishes: Add sweetness, nutty crunch, and an natural end to the coconut squash soup by topping scorching bowls with pomegranate molasses and seeds, toasted pumpkin seeds, chopped parsley, and cracked pepper.

How you can Make Vegan Butternut Squash Soup with Coconut Milk

• Preheat the oven and prep elements. Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Place the cubed butternut squash, apple, onion slices, and garlic clove right into a mixing bowl.
• Season the greens. Drizzle the vegetable combination with the avocado oil and toss till evenly coated. Unfold the butternut squash combination on the baking sheet and season it with the ocean salt.

• Roast the greens. Add the baking sheet of veggies to the oven and roast for 45 minutes or till the squash is tender.

• Add broth elements and simmer. Switch the roasted veggies to a big pot. Add the vegetable broth and coconut milk and warmth the pot over medium. Carry the coconut butternut squash soup to a simmer and cook dinner for quarter-hour.

• Mix the soup. Use an immersion blender to puree the soup. When you wouldn’t have an immersion blender, you are able to do this within the regular blender. Enable the coconut milk butternut squash soup to chill till secure sufficient to eat earlier than transferring to a high-speed blender in two batches. Take away the vent from the blender lid and place a clear dish towel or paper towel over it. Mix on medium pace till clean and creamy. Repeat with the remaining soup. Return the blended soup to the pot.

• Season to style. Season to style with extra salt and heat over low warmth till warmed by way of.
• Garnish and serve. Garnish bowls of soup with a drizzle of pomegranate molasses, pomegranate seeds, pumpkin seeds, parsley, and black pepper. Serve scorching!

Recipe Professional-Suggestions

• Minimize the greens into similar-sized items. This may assist them to cook dinner by way of on the similar charge, permitting for even caramelization and the perfect taste. 
• Use a blender. For the sleek and creamy butternut squash soup, mix it in a high-speed blender. You can too mix it within the cooking pot with an immersion blender (my desire as a result of it doesn’t require transferring the soup), however getting the soup utterly clean with one takes a bit longer.
• Vent the blender lid. Earlier than mixing, take away the vent from the blender lid and canopy it with a clear towel to guard in opposition to scorching and messy splatters. In case your lid doesn’t have a vent, go away one aspect of the lid barely ajar and drape a clear towel over the hole whereas mixing.
• Elective: Make it within the gradual cooker. Roast the veggies within the oven as directed, after which pour them into the crockpot with the vegetable broth and coconut milk. Prepare dinner on low for 4 hours earlier than pureeing in a blender or immersion blender.
• Elective: Make it within the Instantaneous Pot. After roasting the vegetable combination, add it to the bowl of the Instantaneous Pot together with the broth and coconut milk. Lock on the lid and stress cook dinner on HIGH for 1 minute. Fast-release the stress and puree in response to the recipe instructions.

Recipe Variations

Make this butternut soup with coconut milk your individual by experimenting with totally different seasoning blends, garnishes, and serving temperatures. 

• Seasoning variations: Make coconut curry butternut squash soup by simmering one tablespoon of purple curry paste with the greens, broth, and coconut milk. Attempt your hand at kabocha butternut squash soup through the use of a combination of kabocha and butternut squash. For a candy and zesty end, roast one and half tablespoons of sliced ginger with the greens and fruit.
• Topping variations: For a creamy and savory end, drizzle the soup with vegan heavy cream or coconut cream, sliced chives, and crispy croutons. You can too sprinkle it with roasted chickpeas, flaky sea salt, and dried cranberries for a candy chew and salty crunch.  
• Serve it cool: For a refreshing soup excellent for transitioning from late summer time to early fall, you may serve this butternut squash soup with coconut milk chilled. The soup will thicken up when chilly, so add additional broth or coconut milk earlier than simmering in case you anticipate serving it this fashion forward of time.

Serving Options

Take pleasure in this butternut squash coconut soup as a dinner or vacation get together appetizer, as a lightweight lunch or dinner, or as half as a full dinner unfold with any of the next recipes:

Storage Instructions

• Refrigeration: Cool leftovers to room temperature earlier than transferring them to an hermetic container and refrigerating for as much as 5 days.
• Freezing: Butternut squash coconut milk soup can be frozen in a freezer-safe bag for as much as 3 months. Defrost in a single day within the fridge or reheat from frozen.
• Reheating: Heat the soup in a saucepan over low warmth for 5-10 minutes or till heated. You can too warmth it within the microwave in 1-2 minute bursts, stirring between intervals, till scorching.

Extra Butternut Squash Recipes

Recipe Card