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!
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!