Roasted Butternut Squash Soup with Coconut Milk (Vegan)
A creamy roasted butternut squash soup made with coconut milk instead of cream. Squash, red onion, bell pepper, carrots, garlic and cherry tomatoes all roast on one tray, then blend silky smooth. Vegan, dairy free and freezer friendly.
Servings 6 servings
Calories 165kcal
Cost $20
Ingredients
For roasting
- 1 medium butternut squash about 2½ lb / 1.1 kg, halved lengthwise and seeds removed
- 1 red onion halved
- 1 red bell pepper
- 2 carrots peeled
- 2 heads garlic tops sliced off
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili flakes optional
For the soup
- 1 1/2 cups vegetable broth plus up to ½ cup more to thin
- 3/4 cup canned full fat coconut milk plus more to drizzle
- 1 tsp grated fresh ginger optional
To serve
- chili oil or chili crisp
- chopped fresh parsley or cilantro
- toasted sourdough
Instructions
- Prep the squash. Preheat the oven to 425 F (220 C). Score the cut sides of the squash in a deep crosshatch and place the halves cut side up in a large roasting dish. Set an onion half, cut side down, into each seed cavity. Want it faster? Peel and cube the squash instead. The smaller you cut everything, the faster it roasts.
- Load and season the tray. Add the bell pepper, carrots, garlic heads (cut side up) and cherry tomatoes around the squash. Drizzle everything with the olive oil, then sprinkle over the cumin, smoked paprika, thyme, rosemary, salt, pepper and chili flakes if using. Rub the seasoning into the squash flesh.
- Roast. Roast for 50 to 60 minutes, until a knife slides into the thickest part of the squash with no resistance, the garlic is golden and soft, and the tomatoes have burst. Cubed squash is done in 30 to 35 minutes. If the garlic is still pale, give it 5 to 10 more minutes on its own.
- Blend. Let the tray cool for 5 minutes. Scoop the squash flesh out of the skin into a blender, discarding the skin. Squeeze the garlic cloves out of their papers and add them, along with the onion, pepper, carrots, tomatoes and all the juices from the dish. Add 1½ cups of the broth and the ginger if using. Blend until completely smooth, working in two batches if your blender is small.
- Finish with coconut milk. Pour the soup into a large pot over medium heat. Stir in the coconut milk and warm through for 3 to 4 minutes. Add more broth until it is as thick or thin as you like it. Taste and adjust the salt.
- Serve. Ladle into bowls and top with a swirl of chili oil, a drizzle of coconut milk and chopped herbs. Serve with toasted sourdough.
Notes
Timing: Allow about 1 hour 30 minutes, including prep, roasting, a short cooling period, blending and warming the soup. This is an estimate: squash size and ovens vary. Continue roasting until the flesh is completely tender, even if it takes longer than 60 minutes.
Faster roasting: Halved squash takes 50 to 60 minutes at 425 F. Peel and cube it (or buy pre cut) and it is done in 30 to 35 minutes. The smaller you cut everything, the faster it cooks.
Blending hot soup: Fill the blender no more than two thirds, remove the center cap of the lid, cover with a towel and start on low.
Coconut milk: Use canned, full fat. Carton coconut milk will not make the soup creamy.
Freezing: Freezes well for up to 3 months. Freeze without the toppings and whisk as it reheats.
Nutrition
Calories: 165kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 520mg | Potassium: 705mg | Fiber: 5g | Sugar: 8g | Vitamin A: 14500IU | Vitamin C: 60mg | Calcium: 86mg | Iron: 3mg