Vegan Butternut Squash Soup With Coconut Milk

This creamy and comforting vegan butternut squash soup is a perfect blend of autumnal flavors, with the natural sweetness of roasted butternut squash balanced by the richness of coconut milk and a hint of smokiness from the smoked paprika. A delicious and nourishing meal to warm your belly and your heart.

Ready Time

45 mins

Yields

10 servings

Ingredients

1 pound butternut squash
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable broth
1 can diced tomatoes
1 cup coconut milk
Fresh cilantro leaves for garnish

Instructions

Preheat your oven to 400°F (200°C). Peel, de-seed, and chop the butternut squash into 1-inch cubes.

Place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat.

Roast in the oven for about 30-40 minutes, or until the squash is tender and caramelized. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Add the chopped onion and sauté for about 5-7 minutes, or until softened.

Add the minced garlic and cook for another minute. Stir in the ground cumin, smoked paprika, salt, and black pepper.

Cook for 1-2 minutes, allowing the spices to bloom.

Add the roasted butternut squash, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes.

Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.

Stir in the coconut milk and adjust the seasoning as needed. Simmer the soup for an additional 5-10 minutes, or until heated through.

Taste and adjust the seasoning as needed.

Serve hot, garnished with fresh cilantro leaves.

Notes

You can roast the butternut squash ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to 2 months.

You can customize the level of smokiness to your taste by adding more or less smoked paprika.

Feel free to use canned butternut squash puree as a substitute if you’re short on time.

If you don’t have an immersion blender, no worries! You can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

You can make this soup ahead and refrigerate or freeze it for up to 5 days or 3 months, respectively.

If you’re not a fan of coconut milk, you can substitute it with cashew cream or another non-dairy milk.

Just be aware that the flavor and consistency might be slightly different.

This recipe makes a big batch, perfect for meal prep or feeding a crowd.

You can easily halve the ingredients if you’re cooking for fewer people.