Creamy Vegan Butternut Squash Soup with Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A velvety, naturally sweet soup made with roasted butternut squash, coconut milk, and warm spices, offering a comforting bowl that’s both nourishing and deeply flavorful. This soups (vegan, dairy-free) ready in about 70 minutes pairs diced butternut squash, (13.5 oz) coconut milk, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 4 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups diced butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet, then roast for 25 minutes until tender and slightly caramelized.
  2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until soft and translucent, stirring occasionally.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the pot, cooking for 1 minute until fragrant, then stir in 1/2 tsp cinnamon and 1/4 tsp nutmeg.
  4. Step 4: Add roasted squash, 2 cups vegetable broth, and 1 can (13.5 oz) coconut milk to the pot. Bring to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally until flavors meld.
  5. Step 5: Use an immersion blender to puree soup until completely smooth, or transfer in batches to a regular blender (vent lid to avoid splatter). Serve hot with a sprinkle of fresh thyme.

Frequently asked questions

How long does Creamy Vegan Butternut Squash Soup with Coconut take to make?

Total time is about 70 minutes (25 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Vegan Butternut Squash Soup with Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced butternut squash from drying out.

Can I substitute ingredients in Creamy Vegan Butternut Squash Soup with Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Vegan Butternut Squash Soup with Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Vegan Butternut Squash Soup with Coconut vegan?

Yes — this recipe is tagged vegan, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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