The best butternut squash soup recipe. Coconut milk, vegetables, and fresh herbs create a vegan filling meal. Serve with a French baguette to complete the meal. Food processor or blender creates a creamy texture. Top with fresh basil.

Emily

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.

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  • Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.

  • Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.

  • 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.

  • 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.

  • Preheat the oven to 325 degrees F (165 degrees C).

  • Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.

  • Bake baguette in the preheated oven until golden brown, about 10 minutes.

  • 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.

Cook's Note:

I sit the coconut milk can in hot water for a few minutes before opening.

Nutrition Facts

498 calories; protein 10.1g 20% DV; carbohydrates 60.4g 20% DV; fat 27.7g 43% DV; cholesterol 0mg; sodium 757.9mg 30% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2018
Delicious! The coconut milk gave this a really great flavor. We are not vegan and still loved it. Read More

Most helpful critical review

Rating: 3 stars
01/19/2020
So far fairly easy to make. I peeled and chopped the butternut squash prior to cooking in the oven (slightly harder to do) but it roasts up nicely. Haven't tasted it yet still cooking! Now I've tasted it and there"s too much basil!!! Had to demote it two stars. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2018
Delicious! The coconut milk gave this a really great flavor. We are not vegan and still loved it. Read More
Rating: 3 stars
01/19/2020
So far fairly easy to make. I peeled and chopped the butternut squash prior to cooking in the oven (slightly harder to do) but it roasts up nicely. Haven't tasted it yet still cooking! Now I've tasted it and there"s too much basil!!! Had to demote it two stars. Read More
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