Vegan Butternut Squash Soup Recipe With Coconut Milk
Vegan Butternut Squash Soup Recipe With Coconut Milk – This rich and comforting vegan butternut squash soup is perfect for fall. Easy to make by mixing roasted butternut squash with simple, warming ingredients, this is a foolproof dish you won’t tire of.
Butternut squash is one of the best fall ingredients. As soon as the cold weather hits, you can find this delicious and comforting pumpkin in curries, macaroni and cheese, and even lasagna. But when you want to stick to the classics, you can always count on pumpkin soup.
Vegan Butternut Squash Soup Recipe With Coconut Milk
My vegan butternut squash soup recipe is a classic fall comfort food for good reason. It’s full of sweet and nutty roasted squash, warm spices and flavors to keep you coming back for more. Simply mix all the ingredients together, serve with a drizzle of coconut milk and enjoy the creamy, smooth balls.
Creamy Coconut Kabocha Squash Soup
Cut the pumpkin in half and scoop out the seeds. Place each half on a parchment-lined baking sheet, cut side up. Season with olive oil, salt and pepper, then roast the squash in the oven until fork tender.
While you wait for the roasted pumpkin to cool, sauté the onion in a heated pot over medium heat. Add the garlic when the onion is soft and translucent.
Transfer the onion and garlic to a blender. Remove the flesh from the roasted pumpkin and place it in the blender with the maple syrup, salt, nutmeg, ginger and vegetable broth.
Butternut Squash Soup
Blend until the soup is creamy and smooth. At this point (depending on the blender you use) you can immediately serve the hot soup in bowls. If it is not hot enough, pour it into a pot on the stove to warm it up.
A creamy, comforting soup like this needs crusty bread on the side for dipping. Dutch Oven Bread, Cornbread, and Vegan Buttermilk Biscuits are some of my favorites.
Do you serve the soup as an appetizer or as a side dish? Pair it with even more comforting fall recipes, like vegan pie, vegan roast turkey, or green bean casserole.
Lentil Butternut Squash Soup Recipe (vegan, Gluten Free)
No! That’s the beauty of this recipe. The flesh is easily removed from the loose skin after the pumpkin is roasted. This is a real time saver and keeps your wrists from tiring.
Stir in a little extra vegetable broth if the texture is too thick for your taste. Or, if you prefer a creamier consistency, use coconut milk instead.
Yes, frozen butternut squash works just as well as fresh squash. Bake it from frosting, then toss as normal.
Easy Butternut Squash Soup
Absolutely. Follow the instructions in my Quick Nut Squash Soup recipe if you’d like to make it in your Instant Pot instead.
Butternut Squash Soup is perfect for a meal prep! Once the soup is cooked and cooled, it can be stored in airtight containers in the refrigerator for 3 or 4 days. You can also freeze it for about 3 months.
Let leftovers thaw in the refrigerator, then reheat in a saucepan on the stove or in 30-second increments in the microwave.
Vegan Butternut Squash Kale Soup With Lentils
I have lots of cozy, comforting soups and stews to warm you through fall and winter. You’ll love these recipes:
Serving Size: 1 of 4 servings | Calories: 203 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 11 g | Saturated fat: 1 g | Polyunsaturated fat: 1 g | Monounsaturated fat: 8 g | Sodium: 1295 mg | Potassium: 692 mg | Fiber: 4g | Sugar: 8 g | Vitamin A: 20,307 IU | Vitamin C: 41 mg | Calcium: 101 mg | Iron: 1 mg
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Ginger Turmeric Butternut Squash Soup
Posted in: Budget Vegan Recipes , Fall , Gluten Free , Holiday , Meal Type , Method , Nut Free , Side Dishes , Soups & Stews , Special Dietary Needs , Thanksgiving This pumpkin soup is creamy and rich, with the perfect balance of sweet and earthly. flavors. Just 30 minutes and dinner is ready!
The soup is amazing. It’s versatile, easy to eat during the week, and it’s healing. The soup is so nutritious and delicious. It’s definitely in my weekly rotation and this pumpkin soup is one of my favorites.
This pumpkin soup recipe was specifically requested by many readers – and here it is! Creamy, super flavorful, and something you’ll want to make now. Oh, and it also only takes 30 minutes. Win!
Butternut Squash Thai Curry Soup With Red Lentils
Yes, you can substitute another pumpkin variety with a similar flavor. Honeysuckle, which has a deeper nutty flavor than butternut squash, would make a great substitute. You can also use Hubbard squash or pie pumpkin for this recipe.
To store leftover pumpkin soup, transfer to an airtight container and refrigerate for up to 5 days. Heat it on the stove or in the microwave, adding a little stock or almond milk if needed.
Yes, you can freeze pumpkin soup. Transfer to a freezer-safe container or ziplock bag and freeze for up to 3 months. When ready to eat, thaw it in the refrigerator overnight, then reheat it on the stove or in the microwave.
Vegan Butternut Squash Soup With Coconut Milk Recipe
Enjoy friends! If you make this butternut squash soup, take a photo and tag # on Instagram! We would also love it if you leave a comment below and rate the recipe! Thank you so much!
Storage: Transfer soup to an airtight container and refrigerate for up to 5 days. Heat it on the stove or in the microwave, adding a little stock or almond milk if needed.
To freeze: Transfer the soup to a freezer-safe container or ziplock bag and freeze for up to 3 months. When ready to eat, thaw it in the refrigerator overnight, then reheat it on the stove or in the microwave.
Butternut Squash And Carrot Soup With Ginger, Turmeric And Coconut Milk
Calories: 124 kcal, Carbohydrates: 21 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 738 mg, Potassium: 565 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 16197 IU, vitamin C: 34 mg, calcium: 180 mg, iron: 1 mg
Disclaimer: While we try to provide accurate nutritional information, please note that these are only estimates. Nutritional information can be affected by product type, brand purchased, and in other unpredictable ways. shall not be liable for any loss or damage arising from your reliance on any nutritional information. If you need to follow a specific calorie diet, please consult your doctor first. A deliciously easy coconut pumpkin soup made with just 4 vegan ingredients. Tender butternut squash and potatoes stewed in vegetable stock then mixed with coconut milk. Garnished with parsley or your favorite herbs.
Notes on some ingredients, the full list of ingredients and their measurements can be found on the recipe card below.
Easy Butternut Squash Soup {healthy}
A whole butternut squash (aka butternut squash) will be seeded (also remove any tough parts), peeled and roughly chopped before simmering.
I usually like to use all-purpose potatoes, but I use either Yukon Gold or New Red, which are great for boiling.
If you’re not sure, ask your local grocer. The potatoes will also need to be peeled and cut into pieces.
Butternut Squash Soup With Coconut Milk Recipe
Vegetable stock enhances the flavor of the squash and potatoes, I alternate between vegetable stock (affiliate link), vegetable stock, and vegetable stock.
You’ll want to make sure there’s enough salt, so do a taste test. Of course, you can use homemade broths.
Coconut milk (or cream) will help create a silkier consistency and, surprisingly, it doesn’t taste too strong. Complements the ingredients well.
Vegan Butternut Squash Soup Recipe
Either way, it’s a common ingredient found in many vegan kitchens, so if you have any leftovers, try this vegan coconut milk asparagus soup.
Parsley or fresh herbs and cracked pepper to garnish, fresh herbs not only look great with the contrasting colors, they taste great too.
In a large pot (or large casserole dish (affiliate links)), over high heat, add the vegetable pieces and vegetable stock and bring to a gentle boil.
Butternut Squash Soup With Coconut Milk And Grilled Cheese
Reduce the heat and simmer for 15 minutes or until the vegetables are completely cooked. Turn off the heat and let the pan sit for 5 minutes.
Use an immersion blender (hand blender (affiliate link)) to blend the contents of the pot (I find this to be the easiest way to blend, but be careful with the hot liquid) until you have a smooth, velvety soup.
Do a taste test and adjust with salt as needed to your taste. Serve hot in a pretty bowl (affiliate link) garnished with parsley, ground black pepper and a drizzle of coconut milk. Try a gluten-free vegan cornbread side dish with it. delicious!
Vegan Butternut Squash Soup (slow Cooker Or Stove!)
When peeling the pumpkin, be sure to use a sharp knife so you can easily cut through the tough skin. This is the hardest part of this recipe.
If you don’t have a hand blender (affiliate link), use a speed blender or
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