Creamy Vegan Butternut Squash Soup with Coconut
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.
Ingredients
- 2 cups diced butternut squash
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tbsp grated fresh ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
