For an extra layer of flavor, try roasting the butternut squash with a drizzle of maple syrup or a sprinkle of chili flakes. If you don't have fresh basil, a pinch of dried basil will work in a pinch, but the fresh basil really elevates the soup. A high-speed blender will give you the smoothest results. If you don't have a blender, an immersion blender works well directly in the pot.
Vegan Butternut Squash Soup with Coconut Milk
-
PREP TIME20 mins
-
COOK TIME1 hrs 20 mins
-
TOTAL TIME1 hrs 40 mins
-
SERVING8 People
-
VIEWS16
Embrace the cozy flavors of autumn with this velvety smooth Vegan Butternut Squash Soup. Creamy coconut milk and aromatic herbs blend seamlessly with sweet butternut squash for a comforting and nourishing meal. Served with a golden-brown baguette, it's a culinary hug in a bowl.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate60 g
-
Fiber8 g
-
Protein10 g
-
Saturated Fat18 g
-
Sodium758 mg
-
Sugar9 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish. (Prep time: 5 minutes)
02
Step
40 mins
Bake in the preheated oven until softened and easily pierced with a fork, 35 to 40 minutes.
03
Step
15 mins
Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl. (Prep time: 15 minutes)
04
Step
18 mins
Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and softened, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
05
Step
20 mins
Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
06
Step
5 mins
Preheat the oven to 325 degrees F (165 degrees C). (Prep time: 5 minutes)
07
Step
5 mins
Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet. (Prep time: 5 minutes)
08
Step
10 mins
Bake baguette in the preheated oven until golden brown, about 10 minutes.
09
Step
5 mins
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Ena Turcotte
Jun 26, 2025So easy to make and perfect for a chilly evening. My family loved it!
Kavon Kihn
Jun 21, 2025I added a touch of ginger and it was a game changer! Definitely recommend.
Alvera Powlowski
May 31, 2025This soup is amazing! The coconut milk adds such a rich and creamy texture.
Maci Koepp
May 27, 2025The baguette with basil oil is the perfect accompaniment.