Vegan Butternut Squash Soup with Coconut Milk

A warm, creamy, comforting vegan butternut squash soup with soothing coconut milk and with the hint of oregano. 

Recipe Snapshot

SERVINGS

5

1 h 45 min

American

Appetizer

Time

cuisine

course

Carrot

– 4 cups Butternut Squash Chopped – 1.75 cups Vegetable Broth – 1 cup Coconut milk – 1 tbsp Oil – 1 tsp Oregano – 1.5 tsp Salt – 1 tsp Black Pepper

Ingredients

1

– Preheat the oven. – Peel and deseed the butternut squash and chop them into cubes. – In a big bowl, add the cut butternut squash, oil, and oregano. Toss them nicely.

2

– Spread it evenly in a cookie tray lined with aluminum foil or parchment paper.

3

– Bake them in the oven for 1 hour.

4

– At around 30 minutes, mix the veggies and flip them. – Bake again for another 30 minutes.

5

– Allow it to cool and blend it into a fine puree by adding vegetable broth.

6

– Now add the coconut milk to the pureed squash, required salt and pepper.

7

– Let it simmer.

7

– That’s it. Yummy butternut squash soup is ready.

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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