If you’re looking for a simple and straightforward dinner recipe, I’ve got you covered with this Creamy Butternut Squash Soup with Coconut Milk recipe.
This easy butternut squash soup with coconut milk and ginger is vegan, but it’s another one of those happily vegan recipes that tastes so delicious that I’d venture to say even the carnivores will love it.
Ginger and coconut milk pair magically with creamy butternut squash, and the tiny kiss of sweetness from the maple syrup gives this butternut squash soup recipe a special little boost.
And the list of ingredients? Pretty short!
Butternut Squash Soup with Coconut Milk Ingredients
We only have nine ingredients, and that’s if I include the olive oil, salt, and pepper. Six if I don’t!
Butternut squash – of course! You’ll want a medium one, about 2 1/2 pounds.
Olive oil
Yellow onion
Veggie broth
Fresh ginger
Salt & pepper
Pure maple syrup – just a little for an irresistible touch of sweetness
And of course, creamy, dreamy coconut milk
How to Make It
So what makes this butternut squash soup recipe so simple? Well, first, you hardly have to touch your butternut squash. No peeling, no dicing. Can I get a huzzah?!
Simply cut that bad boy in half, scoop out the seeds, and roast each half in the oven. SO EASY.
A gorgeous, velvety soup that’s full of flavor. It’s oh-so easy to make, too – no peeling or dicing, just roast your butternut halves, peel off the skin, an blend the squash with ginger, vegetable broth, coconut milk, and a tiny splash of maple syrup. Yummmm.
1/2teaspoonkosher salt or sea salt + more to taste
1/4teaspoonground white pepper + more to taste*
2teaspoonspure maple syrup
115-ounce can full-fat coconut milk (lite works too; the soup will just be a bit thinner/less rich overall)
Garnish ideas:
Pepitas
Roasted butternut squash seeds that you scooped out(using these directions)
Croutons
Parsley
Coconut milk
Dash of smoked paprika
Instructions
Preheat oven to 400 degrees Fahrenheit. Using a sharp, sturdy knife, carefully cut off the stem of the butternut squash, then cut the squash in half vertically. Scoop out the seeds and either discard or save for roasting. Brush the inside of each half with the 2 teaspoons olive oil and place cut side down on a rimmed baking sheet. Bake until a fork easily pierces the flesh, about 45 minutes. Remove squash halves from oven and set aside to cool a bit.
Set a medium pot over low heat. When hot, add the olive oil and then the onion. Sweat the onion, stirring occasionally, until tender and translucent but not golden, about 8 minutes. (To sweat onion, make sure your heat is low and you can barely hear a sizzle). Add 1 1/2 cups of the broth, ginger, 1/2 teaspoon salt, 1/4 teaspoon pepper, and maple syrup. Bring to a simmer. Simmer, covered, for 5 minutes.
Peel the skins off of the cooked butternut squash and add cooked flesh to the pot. Using an immersion blender or working with a countertop blender in batches, puree the entire mixture.
Return the puree to the pan (if you are using a countertop blender; if you used an immersion blender, you’re already there!) Stir in the coconut milk. Bring back to a simmer. Taste and add additional salt and pepper if desired. If you prefer your soup to be thinner, add the remaining broth.
Remove from heat, ladle into bowls, and add garnishes if desired. Serve.
Store leftovers in an airtight container in the refrigerator. Keeps for about 3 days.
Nutrition Facts
Serving: 1/4 of recipe – about 1 1/2 cups per serving, Calories: 367kcal, Carbohydrates: 38g, Protein: 3g, Fat: 25g, Saturated Fat: 16g, Sodium: 392mg, Fiber: 6g, Sugar: 10g