Creamy Roasted Butternut Squash Soup (with Coconut Milk)
This creamy roasted butternut squash soup is the perfect comforting and cozy recipe. It's also super easy to make, fully vegan & gluten-free.
Print Recipe
Pin Recipe
Servings: 4 servings
Ingredients
- 2 lbs (900 g) Butternut squash with the skin
- 2 medium (2) carrots
- 1 medium (1) onion
- 5 cloves garlic
- 1 teaspoon olive oil
- 1 pinch salt or to taste
- 14 fluid ounces (400 ml) full fat canned coconut milk
- 2 teaspoons vegetable broth concentrate (see notes)
Toppings:
- 1 tablespoon Fresh dill or other herbs, or to taste
- 1 pinch Cracked pepper or to taste
- 1 tablespoon Pumpkin seeds or to taste
- 1 teaspoon olive oil or to taste
To serve:
- sliced and toasted sourdough, whole wheat, or gluten-free bread. optional (not included in the nutrition information for this recipe)
Instructions
- Preheat the oven to 400ºF/200ºC and line a baking tray with parchment paper.
- Remove the seeds and ends of the butternut squash and cube it.
- Chop the onion and carrot and place them on the tray alongside the butternut cubes and the garlic.
- Drizzle some olive oil on top and add a pinch of sea salt.
- Roast in the oven for about 35-40 minutes, then transfer everything to a blender, squeezing the garlic cloves out and discarding their peels (careful, it’ll be very hot!).
- Add the coconut milk and vegetable broth concentrate into the blender and blend until smooth.
- Serve in bowls with your toppings of choice and a slice of toasted bread.
Notes
- Vegetable broth concentrate comes in paste, powder, or cube form. The exact amount will depend on the brand used, so be sure to check the packaging and use the equivalent needed for 2 cups (500mL) of broth. Using this instead of broth will allow for the soup to remain thick and creamy. My favorite brand is the vegetable broth paste from “Better than Bouillon”.
- This recipe makes 4 small servings or 2 large servings (the nutrition information is for one small serving, including the recipe toppings, and excluding the optional suggested sliced bread to serve the soup with.)
Nutrition Per Serving
Nutrition Facts
Creamy Roasted Butternut Squash Soup (with Coconut Milk)
Serving Size
1 small bowl
Amount per Serving
Calories
375
% Daily Value*
Fat
26
g
40
%
Saturated Fat
20
g
125
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
474
mg
21
%
Potassium
1200
mg
34
%
Carbohydrates
37
g
12
%
Fiber
6
g
25
%
Sugar
8
g
9
%
Protein
6
g
12
%
Vitamin A
29213
IU
584
%
Vitamin C
54
mg
65
%
Calcium
152
mg
15
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!