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Creamy Vegan Butternut Squash Soup Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, cut into wedges
  • 3 cloves garlic, peeled
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 tsp ground nutmeg
  • Salt and black pepper

Method
 

  1. Heat oven to 400°F. Toss squash, onion, garlic with oil, salt, pepper; spread on baking sheet. Roast 30-35 minutes until tender and caramelized.
  2. Cool 5 minutes. Transfer to blender with broth, coconut milk (reserve some), nutmeg. Blend until silky smooth.
  3. Pour soup into pot, warm over medium heat 5-7 minutes. Season to taste. Ladle into bowls, swirl reserved coconut milk, and serve.

Notes

If the soup seems too thick after blending, thin it with a splash of broth. The reserved coconut milk makes a pretty garnish, but it’s optional.