How To Make Butternut Squash Soup With Coconut Milk: Vegan And Dairy-Free Recipe
This Vegan Butternut Squash Soup with Coconut Milk is a healthy and delicious alternative to traditional butternut squash soup. Made with simple ingredients like butternut squash, onion, garlic, cumin, and coconut milk, this soup is vegan, dairy-free, and packed with nutrients. Perfect for lunch or dinner, it's easy to make and tastes amazing. Plus, it's a great option for anyone who wants to lose weight or eat healthy.
Ingredients
- 1 medium butternut squash, peeled, seeded, and chopped into cubes
- 1 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 3 cups vegetable broth
- 1 cup coconut milk, unsweetened
- salt and black pepper to taste
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss butternut squash cubes with olive oil until coated. Arrange on a baking sheet and roast for 25-30 minutes or until tender and lightly browned.
- In a large pot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes until soft.
- Add roasted butternut squash, cumin, smoked paprika, and cinnamon. Stir to coat the vegetables with spices.
- Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 10-15 minutes.
- Using a blender, puree the soup until smooth and creamy.
- Return the pot to the stove and stir in coconut milk. Cook over medium heat for another 5-7 minutes until the soup is heated through.
- Season with salt and black pepper to taste.
- Serve hot and enjoy!
Notes
- Don't skip the step of roasting the butternut squash - it really brings out the flavor and sweetness of the squash.
- Be sure to use unsweetened coconut milk, as sweetened coconut milk can alter the taste of the soup.
- Adjust the spices to your liking - if you prefer a spicier soup, add more smoked paprika or cayenne pepper.
- If you don't have a blender or immersion blender, you can use a potato masher or a fork to mash the squash until it reaches your desired consistency.
- To make this recipe more filling, you can add some protein, such as cooked quinoa or chickpeas, to the soup.
- If the soup is too thick for your liking, you can add some additional vegetable broth or coconut milk to thin it out.
- For an extra burst of flavor, top the soup with some chopped fresh herbs, such as cilantro or parsley, before serving.
- To store leftover vegan butternut squash soup with coconut milk, allow it to cool down to room temperature before transferring it to an airtight container. You can then store it in the refrigerator for up to 4-5 days.
- To reheat, simply heat it on the stove over low heat, stirring occasionally, until it is warmed through.
- If the soup has thickened up too much after being refrigerated, you can add a little bit of water or vegetable broth to thin it out.