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Creamy vegan butternut squash soup with swirls of coconut milk, garnished with a few small cubes of roasted squash and a sprinkle of black pepper.

Roasted Butternut Squash Soup with Coconut Milk

Smooth, creamy vegan butternut squash soup with roasted squash, coconut milk, and aromatic spices, ready in 70 minutes.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method

Ingredients
  

  • 6 1/2 cups butternut squash 2.2 lb / 1 kg, peeled and chopped
  • 1 Tbsp olive oil extra virgin
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper
  • 2 Tbsp olive oil extra virgin
  • 1 medium onion white, yellow, or brown, chopped
  • 1 Tbsp crushed garlic
  • 1/2 tsp cumin
  • 1/8 tsp paprika
  • 4 cups vegetable stock 960 ml
  • 1 Tbsp soy sauce
  • 1 cup coconut milk 240 ml, canned, full-fat, unsweetened
  • Sea salt and ground black pepper to taste

Method
 

  1. Set the oven to 400°F (205°C) and allow it to preheat.
  2. In a bowl, toss the chopped butternut squash with the extra virgin olive oil, dried thyme, dried basil, sea salt, and black pepper until every piece is lightly coated.
  3. Place the seasoned squash evenly onto a baking sheet lined with parchment paper.
  4. Bake for 30 minutes, until the squash becomes tender and has lightly caramelized edges.
  5. Meanwhile, warm the olive oil in a large pot over medium heat. Sauté the onion, garlic, cumin, and paprika until the onion turns translucent and soft.
  6. Add the roasted squash to the pot, mixing it with the onion mixture. Then pour in the vegetable stock and soy sauce.
  7. Heat the soup until it simmers, then let it cook for roughly 15 minutes so the flavors combine.
  8. Take the pot off the heat. Blend the soup with an immersion blender until smooth. If using a countertop blender, let the soup cool a bit, then puree in batches and return to the pot.
  9. Mix in the coconut milk until it is thoroughly blended.
  10. Adjust the seasoning with sea salt and pepper according to your preference.
  11. Serve the soup in bowls, optionally garnishing with a sprinkle of black pepper and a sprig of fresh thyme.