Vegan Butternut Squash Soup With Coconut Milk

Name: Vegan Butternut Squash Soup With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash; 4 tablespoons olive oil; 1 carrot, peeled and finely chopped; 1 cup finely chopped onion; 1/2 cup celery, finely chopped; 1 cup tomato sauce; 3 1/2 teaspoons dried basil, divided; 1 teaspoon salt; 3 cups coconut milk; 2 tablespoons chopped fresh basil; 1 French baguette; 1 tablespoon olive oil

Servings: persons

2 butternut squash
4 tablespoons olive oil
1 carrot, peeled and finely chopped
1 cup finely chopped onion
1/2 cup celery, finely chopped
1 cup tomato sauce
3 1/2 teaspoons dried basil, divided
1 teaspoon salt
3 cups coconut milk
2 tablespoons chopped fresh basil
1 French baguette
1 tablespoon olive oil

1
Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
2
Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
3
Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
4
Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
5
Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
6
Preheat the oven to 325 degrees F (165 degrees C).
7
Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
8
Bake baguette in the preheated oven until golden brown, about 10 minutes.
9
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 butternut squash, 4 tablespoons olive oil, 1 carrot, peeled and finely chopped, 1 cup finely chopped onion, and more.

Yes, Vegan Butternut Squash Soup With Coconut Milk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!