Warm your soul with this creamy and vibrant roasted butternut squash soup, bursting with coconut goodness and spices! This velvety vegan soup combines the natural sweetness of roasted squash with the rich silkiness of coconut milk, delivering a harmony of flavors that feels like a warm hug in a bowl. Every spoonful brings together a gentle sweetness balanced by a whisper of warming cumin and coriander, while a subtle hint of cayenne pepper can kick things up a notch if you like a little heat. As an easy soup recipe that’s perfect for beginners, it spreads comfort in every bite—whether you’re cozying up on the couch or serving friends at a casual gathering.
From start to finish, this dish takes just 15 minutes to prepare and about 45 minutes to cook, plus a quick 10-minute rest if you can resist diving right in! Clocking in around 300 calories per serving, it’s a light yet satisfying dinner or lunch option. I still remember the first time I roasted the squash until it was caramelized around the edges—that golden sweetness really elevates the whole bowl. Grab your ingredients, preheat the oven, and let’s embark on a simple, delicious journey to cozy comfort food with this vegan coconut milk recipe!
KEY INGREDIENTS IN ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK VEGAN
Every ingredient in this soup plays a star role, whether it’s building layers of flavor, adding texture, or elevating the aroma. You’ll find that combining roasted butternut squash with warming spices and silky coconut milk transforms humble pantry staples into a soul-warming vegan delight. Below are the main players that bring this recipe to life:
- Butternut squash
Provides the sweet, nutty base of the soup. Roasting the squash intensifies its natural sugars and lends a subtle caramelized depth that’s absolutely addictive.
- Olive oil
Used twice—first to coat the squash before roasting, then to sauté the aromatics. It adds a fruity richness and helps develop a rich, golden color on the vegetables.
- Salt and freshly ground black pepper
Essential for seasoning. They enhance the inherent flavors of the squash and spices, creating a perfectly balanced profile.
- Onion
When sautéed until translucent, it forms a lightly sweet and savory foundation, inviting the garlic and spices to shine.
- Garlic
Adds a pungent, aromatic punch that pairs beautifully with the warmth of the cumin and coriander.
- Ground cumin
Contributes earthy, slightly citrusy notes that complement the squash’s sweetness and heighten the soup’s complexity.
- Ground coriander
Lends a soft, floral undertone that lifts the entire flavor profile and works in harmony with the other spices.
- Cayenne pepper (optional)
Offers a controlled heat boost, transforming this into a cozy, mildly spicy vegan soup for those chilly days.
- Vegetable broth
The liquid foundation that brings everything together; it’s mild enough to let the squash shine while adding necessary hydration.
- Full-fat coconut milk
Provides luscious creaminess and a subtle tropical sweetness, making the soup incredibly smooth and indulgent without dairy.
- Maple syrup
A tiny drizzle balances out the savory and spicy notes with a hint of natural sweetness.
- Lime juice
Adds a bright, tangy finish that cuts through the richness and rounds out the flavors.
- Fresh cilantro leaves
A garnish that brings freshness and a pop of color to the final bowl.
- Toasted pumpkin seeds
Offer a crunchy contrast to the creamy soup and reinforce that cozy, autumnal vibe.
HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK VEGAN
Let’s dive into crafting this comforting masterpiece. From roasting the squash to infusing spices, each step builds on the last to create layers of flavor and a luxuriously smooth texture. Follow along and you’ll soon have a steaming pot of the creamiest, most vibrant vegan soup to warm up any day.
1. Preheat and prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and even roasting.
2. Roast the squash
Arrange the butternut squash cubes on the prepared sheet. Drizzle with a portion of the olive oil, then sprinkle with salt and pepper. Toss gently to coat every piece. Roast for 25–30 minutes, stirring once halfway, until the edges are golden and the squash is tender.
3. Sauté the aromatics
In a large pot over medium heat, warm the remaining olive oil. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft.
4. Bloom the spices
Stir in the minced garlic, ground cumin, coriander, and optional cayenne. Cook for 1–2 minutes, stirring constantly, until the spices become fragrant and coat the onions.
5. Combine and simmer
Transfer the roasted squash into the pot. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and simmer for 10–15 minutes, allowing all the flavors to mingle.
6. Purée to perfection
Remove the pot from heat. Use an immersion blender to purée until silky smooth. If using a regular blender, work in batches, holding the lid firmly and venting slightly to avoid steam build-up.
7. Finish with richness
Return the blended soup to low heat. Stir in the coconut milk and maple syrup until fully incorporated. Add lime juice and season with extra salt and pepper to taste.
8. Garnish and serve
Ladle the soup into bowls. Top each serving with fresh cilantro leaves and a sprinkle of toasted pumpkin seeds for a delightful textural contrast.
SERVING SUGGESTIONS FOR ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK VEGAN
A bowl of this soup is already a showstopper, but these serving ideas will take it to the next level. Whether you’re hosting a cozy dinner or enjoying a quiet night in, presentation and complementary flavors make all the difference. Here are four ways to elevate each serving:
- Drizzle of extra coconut milk
Add an artistic swirl of full-fat coconut milk on top just before serving. Use a toothpick or skewer to create a simple marbled pattern, giving your soup an elegant café-style touch.
- Crusty artisan bread
Serve alongside toasted sourdough or a warm baguette. The chewy, charred crust soaks up every delicious drop, turning each bite into a symphony of textures.
- Crisp autumn salad
Pair with a mixed greens salad tossed in a light lemon-tahini dressing. The bright acidity and crunchy vegetables refresh the palate between spoonfuls of creamy soup.
- Spiced garnish
Sprinkle a pinch of extra ground cumin or a dash of smoked paprika over the soup’s surface. This adds a subtle warming aroma and visually pops against the golden backdrop.
HOW TO STORE ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK VEGAN
Keeping your soup fresh and flavorful is a breeze when you follow proper storage techniques. Whether you’re planning to enjoy leftovers later in the week or stash some in the freezer for a quick meal, these methods will preserve the soup’s creamy richness and vibrant taste.
- Refrigeration
Transfer cooled soup into an airtight container and store in the fridge for up to 4 days. Before reheating, give it a good stir and add a splash of broth or water if it’s thickened too much.
- Freezing
Portion the soup into freezer-safe containers or resealable bags, leaving a little headspace for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
- Reheating
Warm the soup on low to medium heat on the stovetop, stirring occasionally. If it’s too thick, adjust the consistency with additional vegetable broth or a dash of coconut milk until you reach your desired creaminess.
- Batch prep tips
For busy weeks, double the recipe and freeze individual servings. Label each container with the date and portion size, so you can grab and reheat with zero fuss whenever hunger strikes.
CONCLUSION
This roasted butternut squash soup with coconut milk is the epitome of comforting vegan soup—warm, creamy, and loaded with wholesome goodness. From the caramelized sweetness of the roasted squash to the silky richness of coconut milk and the gentle kick of warming spices, every spoonful is a celebration of flavor and texture. Whether you’re a seasoned home cook or new to vegan recipes, this dish is approachable and satisfying, making it an ideal choice for lunch or dinner. Don’t forget to print this article and save it in your recipe collection so you can revisit it whenever you’re craving that perfect bowl of plant-based comfort. Below, you’ll find an FAQ section to troubleshoot any questions that may pop up in your kitchen adventures.
I’d love to hear how this recipe turns out for you! If you try it, please leave a comment sharing your experience or any tweaks you made—did you add more cayenne for extra heat or perhaps another garnish twist? Questions, feedback, or anecdotes are always welcome. Happy cooking, and may your days be filled with cozy bowls of this vibrant, creamy soup!
Roasted Butternut Squash Soup With Coconut Milk Vegan
Description
This velvety soup combines the natural sweetness of roasted butternut squash with the richness of coconut milk and a hint of spice. Perfect for chilly days!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Spread the butternut squash cubes on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Toss to coat evenly, then roast in the preheated oven for 25-30 minutes or until the squash is tender and lightly browned, stirring halfway through.
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In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
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Stir in the minced garlic, cumin, coriander, and cayenne pepper. Cook for an additional 1-2 minutes, until the spices are fragrant.
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Add the roasted butternut squash to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld together.
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Remove the pot from the heat and, using an immersion blender, purée the soup until smooth and creamy. Alternatively, you can use a regular blender and blend the soup in batches, being cautious of the hot liquid.
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Return the pot to low heat, stir in the coconut milk and maple syrup, and heat through. Add lime juice, and season to taste with additional salt and pepper, if needed.
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Serve hot, garnished with cilantro leaves and toasted pumpkin seeds.
Note
- Roasting the squash enhances its natural sweetness and adds depth to the soup.
- For extra creaminess, you can swirl in additional coconut milk before serving.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness by adding more vegetable broth if desired.
- Customize the spiciness with more or less cayenne pepper according to your preference.
