Healthy Butternut Squash Soup With Coconut Milk is naturally dairy-free, gluten-free and vegan. The secret to an amazing flavor of this soup is the addition of roasted garlic and tomato.
The recipe is very easy to make, perfect for chilly autumn and winter nights. It’s made with clean and good-for-you ingredients and is very satisfying.
This creamy plant based butternut squash soup is absolutely perfect for an easy weeknight dinner or just cozying up with on a cold day. The roasted garlic paired with the sweet butternut squash gives this soup a flavor that's anything but boring.
Packed with a variety of healthy veggies, this butternut squash tomato soup is good for you, too.
Butternut squash is absolutely loaded with vitamins and minerals, and its mild, slightly nutty flavor is delicious enough for the whole family.
This gluten-free and vegan butternut squash soup is also so easy to make. Ready in about 40 minutes, it's perfect when you're craving comforting soup, but don't want just anything out of a can.
Don't skip roasting your garlic and tomato to save time, though! They make the flavor of the other vegetables enhanced and richer.
📋 Ingredients
- garlic head
- tomato
- olive oil
- onion
- carrot
- vegan butter
- butternut squash – about 2 pounds and peeled with the seeds removed, then chopped in cubes
- vegetable broth
- paprika
- cumin
- cayenne pepper
- salt
- coconut milk
🔪 Instructions
Roast the garlic and tomato
Preheat the oven to 420º F and line a small baking tray with parchment paper. Slice a quarter inch of the top part of the garlic head, leaving the cloves exposed. Drizzle the garlic and tomato with 1 teaspoon of olive oil and roast for 25 minutes. Remove from the oven and let garlic and tomato cool on a counter.
Cook the vegetables
Heat the remaining olive oil in a large pot over medium heat. Add the onion, carrot, and ¼ tablespoon of salt. Sauté until the vegetables have softened, about 7 minutes. With a slotted spoon, transfer the vegetables to a plate.
Sauté the butternut squash
In the same pot melt the vegan butter, then add the butternut squash. Sauté for 5 minutes. Pour in half of the vegetable broth and cook on medium-low heat until the squash is tender, about 20 minutes.
Combine ingredients
Add the onion and carrot back to the pot along with the paprika, cumin, cayenne pepper and the remaining salt. Peel the roasted tomato, slice it in half, remove the seeds and roughly chop. Squeeze the garlic pulp out of its skin and add it along with the tomato to the soup. Cook everything for 5 more minutes.
Blend and add the coconut milk
Using an immersion blender, puree the soup. Add the coconut milk and heat through, adjusting the seasoning if necessary. Remove the soup from the heat. Ladle soup into bowls and serve.
🍲 Similar Recipes
📖 Recipe
Healthy Butternut Squash Soup
Equipment
- Immersion blender
Ingredients
- 1 head garlic
- 1 medium tomato
- 2 tbsp olive oil divided
- 1 medium onion minced
- 1 large carrot chopped
- 2 tbsp vegan butter
- 1 butternut squash about 2 pounds, peeled with seeds removed, chopped into cubes
- 4 c vegetable broth
- ½ tsp paprika
- ½ tsp cumin
- ⅛ tsp cayenne pepper
- ¾ tsp salt divided
- ½ c coconut milk
Instructions
- Preheat the oven to 420º F and line a small baking tray with parchment paper. Slice ¼ inch top part of the garlic head off leaving cloves exposed. Drizzle garlic and tomato with 1 tsp of olive oil and roast for 25 minutes. Remove from the oven and let garlic and tomato cool on a counter.
- Heat the remaining olive oil in a large pot over medium heat. Add onion, carrot, ¼ tsp of salt, and sauté until vegetables have softened, about 7 minutes. With a slotted spoon, transfer vegetables to a plate.
- In the same pot melt vegan butter. Add butternut squash and sauté for 5 minutes. Pour in 2 cups of vegetable broth and cook on a medium-low heat for 20 minutes, or until squash is tender.
- Add onion and carrot back into the pot along with paprika, cumin, cayenne pepper and the remaining ½ tsp of salt. Peel roasted tomato, slice it in half, remove the seeds and roughly chop. Squeeze the garlic pulp out of its skin and add it along with the tomato to the soup. Cook everything for 5 more minutes.
- Using an immersion blender, puree the soup. Add coconut milk and heat through. Adjust the seasoning if necessary and remove soup from the heat. Ladle soup into bowls and serve.
Nutrition
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