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This simple vegan butternut squash soup recipe with coconut milk is absolutely bursting with flavor! The best Fall & Winter Comfort Food for all soup fans!
During the cold winter months, I love to serve this butternut squash soup for lunch or dinner! It’s more than just an appetizer! It’s warming, comforting, and makes a light meal served with some freshly baked bread.
Making butternut squash soup vegan is super simple! Adding a cup of coconut milk to simmer the butternut squash makes this delicious vegan soup super creamy and richer in its taste.
Just so you know, coconut milk is an excellent dairy-free cream substitute and can be added to any soup!
One of the best things about this butternut squash soup is that there is not much work involved. Just a few simple steps until you can enjoy your hot comfort soup. Decorate it with a few coconut milk splashes, top it with roasted pumpkin seeds, and everybody is happy!
Butternut Squash
Butternut Squash is beside the Red Kuri Squash and Sugar Pumpkin, one of the most popular fall veggies. In my opinion, even the most delicious edible squash. It has beautiful aromas, a slightly nutty taste, and the flesh is tender and somewhat sweet once cooked.
Butternut pumpkin is an elongated pear shape and has a pale beige skin, which is thin and easy to peel using a vegetable peeler.
It is suitable for all kinds of recipes, can be baked and cooked, or even used to prepare desserts.
How To Make Vegan Butternut Squash Soup
Read through this visual step-by-step guide with lots of extra tips!
→ Make sure to check out the recipe video to see how easy it is!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Peel the butternut squash, cut in half, and scoop out the seeds using a spoon. Chop into cubes.
- Heat a large pot with oil. Add onion and garlic and sauté for 3 minutes. Add butternut squash and pumpkin seed oil (optional).
- Sauté for another 5 minutes while stirring occasionally. → The pumpkin seed oil adds a dark color, which doesn’t look so beautiful but once the soup is pureed, you won’t notice it anymore and only enjoy the beautiful flavor.
- Pour in the vegetable broth and coconut milk.
- Bring to the boil. Reduce the heat, pop on the lid, and let it simmer for 20 minutes until the butternut squash is soft.
- Puree the soup until smooth using an immersion blender or high-speed blender. Optional: Add more water if you like your soup thinner.
- Season with lemon juice, maple syrup, salt, and black pepper. → Decorate the soup with a few splashes of coconut milk and roasted pumpkin seeds.
Recipe FAQ
How long does this soup last? You can keep it refrigerated in a sealed container for at least 3 days.
How do I heat soup back up? Put it in the microwave either for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when warmed up. If it’s still too thick, add some extra water if you need to.
Can I freeze the soup? Yes, you can freeze it for a good 3 months and defrost straight into a pot over medium heat. You don’t need to let it thaw beforehand.
I don’t have Pumpkin Seed Oil, what should I do? You can simply leave it out. Pumpkin seed oil gives your soup a wonderful and somewhat stronger pumpkin flavor and can be added to any pumpkin soup, yet the soup tastes delicious even without.
Can I use other pumpkins to make this recipe? Of course, substitute the butternut squash with any pumpkin suitable for soups such as Red Kuri Squash or Sugar Pumpkin.
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Butternut Squash Soup with Coconut Milk
Ingredients
- 1 tbsp oil
- 1 garlic clove minced
- 1 onion minced
- 1.3 lb (600 g) butternut squash, weight without skin and seeds see notes
- 1 tbsp pumpkin seeds oil optional
- 2 cups (480 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- 1 tbsp lemon juice or lime juice
- 1 tsp maple syrup optional
- salt & pepper to taste
Instructions
- Peel the butternut squash, cut in half, and scoop out the seeds using a spoon. Chop into cubes.
- Heat a large pot with oil. Add onion and garlic and sauté for 3 minutes. Add butternut squash and pumpkin seed oil (optional) and sauté for another 5 minutes while stirring occasionally.
- Pour in the vegetable broth and coconut milk, pop on the lid, and let it simmer for 20 minutes.
- Blend the soup until smooth using a blender or immersion blender. Optional: Add more water if you like your soup thinner.
- Season with lemon juice, maple syrup, salt, and black pepper. → Decorate the soup with a few splashes coconut milk and roasted pumpkin seeds.
Notes
- Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
- Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
- 1.3 lb chopped butternut squash is approx. one small to medium butternut squash (1.8lb). If you end up with less or more, don’t worry and simply adjust the amount of liquid in the recipe. A little less or doesn’t impact the taste at all.
- Pumpkin Seed Oil is optional in this recipe yet enhanced the pumpkin flavor. → You can add one tablespoon to every pumpkin soup recipe!
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