VEGAN BUTTERNUT SQUASH SOUP WITH COCONUT MILK
The best butternut squash soup recipe. Coconut milk, vegetables, and fresh herbs create a vegan filling meal. Serve with a French baguette to complete the meal. Food processor or blender creates a creamy texture. Top with fresh basil.
Provided by Emily
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
- Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
- Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
- Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
- Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
- Bake baguette in the preheated oven until golden brown, about 10 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.
Nutrition Facts : Calories 498.4 calories, Carbohydrate 60.4 g, Fat 27.7 g, Fiber 8.2 g, Protein 10.1 g, SaturatedFat 17.5 g, Sodium 757.9 mg, Sugar 9 g
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Tumaini priscus Massawe
[email protected]This soup is amazing! It's so easy to make and it's always a hit with my family and friends.
Sunil Maharjan
[email protected]This soup is delicious! It's so creamy and flavorful, and the coconut milk adds a really nice touch. I'm definitely going to be making this again.
azalu fantaye
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much broth.
Hriday Roy
[email protected]This soup is so good! It's the perfect comfort food for a cold winter day.
Suliman Habib
[email protected]This soup was a great way to use up some leftover butternut squash. It was easy to make and very flavorful. I'll definitely be making it again.
Llordee Abdallah
[email protected]This soup was a bit too spicy for my taste. I think I'll omit the cayenne pepper next time.
apna Ajk
[email protected]This soup is delicious! I especially love the creamy texture and the subtle sweetness of the butternut squash. I'll definitely be making this again.
shaheen yousuf
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I usually add a few extra veggies, like carrots and celery.
Moheen Amin
[email protected]This soup is so good! I've made it several times now, and it's always a hit with my family and friends.
Funky5woman
[email protected]I followed the recipe exactly, but my soup didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Nfor Shanella
[email protected]This soup was a bit bland for my taste. I think it could have used more seasoning.
Francisco Gamez
[email protected]I'm not a vegan, but I really enjoyed this soup. It's hearty and filling, and the flavors are well-balanced. I'll definitely be making this again.
ADAM Glal
[email protected]This was a delicious and easy soup to make. I used a bit less coconut milk than the recipe called for, and it was still plenty creamy. I also added a pinch of cayenne pepper for a little extra spice.
Mostafiz Gazi
[email protected]This soup is amazing! It's so creamy and flavorful, and the coconut milk adds a really nice touch. I'm definitely going to be making this again.