Vegan Butternut Squash Soup with Coconut Milk

4.4
(5)
4 Reviews
2 Photos

The best butternut squash soup recipe. Coconut milk, vegetables, and fresh herbs create a vegan filling meal. Serve with a French baguette to complete the meal. Food processor or blender creates a creamy texture. Top with fresh basil.

Submitted by Emily
Published on June 19, 2020
2
Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 butternut squash

  • 4 tablespoons olive oil

  • 1 carrot, peeled and finely chopped

  • 1 cup finely chopped onion

  • ½ cup celery, finely chopped

  • 1 cup tomato sauce

  • 3 ½ teaspoons dried basil, divided

  • 1 teaspoon salt

  • 3 cups coconut milk

  • 2 tablespoons chopped fresh basil

  • 1 French baguette

  • 1 tablespoon olive oil

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.

  2. Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.

  3. Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.

  4. 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 soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.

  5. 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.

  6. Preheat the oven to 325 degrees F (165 degrees C).

  7. Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.

  8. Bake baguette in the preheated oven until golden brown, about 10 minutes.

  9. 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.

Cook's Note:

I sit the coconut milk can in hot water for a few minutes before opening.

Nutrition Facts (per serving)

498 Calories
28g Fat
60g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 498
% Daily Value *
Total Fat 28g 36%
Saturated Fat 18g 88%
Sodium 758mg 33%
Total Carbohydrate 60g 22%
Dietary Fiber 8g 29%
Total Sugars 9g
Protein 10g 20%
Vitamin C 59mg 65%
Calcium 180mg 14%
Iron 7mg 38%
Potassium 1315mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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