Vegan Butternut Squash Soup

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:

Then scoop out the seeds and throw them in the compost.

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.

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.

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 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

Creamy, delicious and smooth butternut squash soup recipe. Perfect for fall!

Print Recipe Pin Recipe

Course Appetizer, Dinner, Lunch

Cuisine Plant-based, Vegan

Servings 8 people

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

 

• Preheat oven to 400° F (204°C).

  Halve butternut squash into two pieces. Scoop out the seeds.
• 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.

Keyword appetizer, butternut squash soup, dinner, lunch, Plant-based, soup, Vegan