Vegan Butternut Squash Soup
![Vegan Butternut Squash Soup](https://i0.wp.com/www.divinabalazo.com/wp-content/uploads/2020/05/IMG_4387.jpg?fit=1485%2C1125&ssl=1)
You can have it for lunch, dinner, appetizer, snack… however + whenever you want it. This soup has been such a good staple to have stored in my fridge, especially during this quarantine. I even used it to make a quick mac + cheese one day. see, it’s that versatile. ⠀
First you want to cut the butternut squash in half like as shown:
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/butternut-squash-halved-1024x768.jpg?resize=1024%2C768&ssl=1)
Then scoop out the seeds and throw them in the compost.
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/butternut-squash-without-seeds-1024x768.jpg?resize=1024%2C768&ssl=1)
Rub olive oil, salt + pepper onto the cut sides of the butternut squash. Place butternut squash havles face down onto a baking sheet with parchment paper or an oven liner. In the oven at 400° F (204°C) for 45 minutes.
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/butternut-squash-in-oven-1024x583.jpg?resize=1024%2C583&ssl=1)
Once the butternut squash is roast and finished, they should look like this. Use tongs to turn them facing up and let them cool at room temperature.
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/butternut-squash-post-roast-1024x768.jpg?resize=1024%2C768&ssl=1)
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/garlic-and-shallots-1024x768.jpg?resize=1024%2C768&ssl=1)
While the butternut squash is cooling, take a large pot and bring to medium-low heat. Place 3 Tbsp of olive oil, minced garlic, shallots, turmeric and a dash of black pepper. Keep heating until shallots are soft + fragrant.
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/garlic-shallots-turmeric-in-pot-t-1024x768.jpg?resize=1024%2C768&ssl=1)
Add in vegetable broth and bring to medium heat. Take can of full coconut milk – set aside 3 Tbsp of the coconut milk (for topping later)
Place the rest of the coconut milk into the large pot. Allow soup to simmer for 10 minutes on medium-low heat. Stir occasionally.
When the butternut squash is cooled off, remove all of the skin. Add butternut squash, salt + pepper into the large pot and let simmer together for another 5-10 minutes.
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/butternut-squash-in-pot-1024x748.jpg?resize=1024%2C748&ssl=1)
Use an immersion blender or a blender and blend the soup completely until it reaches a well-combined creamy consistency.
If you don’t have an immersion hand blender or a high-powered vitamin blender, I highly recommend getting these products. They are such useful staples in the kitchen and help make recipes that much easier.
You can purchase them in the links below:
Transfer to bowls to serve. Top with red chili flakes, pumpkin seeds, cilantro + a drizzle of the leftover coconut milk.
Vegan Butternut Squash Soup
Ingredients
- 1 butternut squash
- 1 Tbsp minced garlic
- 1 tsp turmeric powder
- 1/2 of a shallot – sliced
- 4 Tbsp olive oil
- 1 can full fat coconut milk
- 2 cups vegetable broth
- salt + pepper to taste
- red chili flakes, cilantro + pumpkin seeds for garnish
Instructions
- Rub olive oil, salt + pepper onto the cut sides of the butternut squash. Place butternut squash havles face down onto a baking sheet with parchment paper or an oven liner.
- Bake the buternut squash for 45 minutes. Take out of the oven and allow to cool at room temperature.
- While the butternut squash is cooling, take a large pot and bring to medium-low heat. Place 3 Tbsp of olive oil, minced garlic, shallots, turmeric and a dash of black pepper. Keep heating until shallots are soft + fragrant.
- Add in vegetable broth and bring to medium heat.
- Take can of full coconut milk – set aside 3 Tbsp of the coconut milk (for topping later)
- Place the rest of the coconut milk into the large pot. Allow soup to simmer for 10 minutes on medium-low heat. Stir occasionally.
- When the butternut squash is cooled off, remove all of the skin. Add butternut squash, salt + pepper into the large pot and let simmer together for another 5-10 minutes.
- Use an immersion blender or a regular blender at blend the soup completely.
- Transfer to bowls to serve. Top with red chili flakes, pumpkin seeds, cilantro + a drizzle of the leftover coconut milk.
![](https://i0.wp.com/theplantbasedpalette.com/wp-content/uploads/2020/05/Did-you-make-this-recipe-1-1024x320.jpg?resize=580%2C181&ssl=1)