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.
Servings: 5
Calories: 169kcal
Ingredients
- 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
Instructions
- Preheat the oven to 350 deg F
- 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.
- Spread it evenly in a cookie tray lined with aluminum foil or parchment paper.
- Bake them in the oven for one hr at 350F. At around 30 minutes, mix the veggies and flip them. Bake again for 30 minutes.
- Allow it to cool and blend it into a fine puree by adding vegetable broth.
- Now add the coconut milk to the pureed squash, required salt and pepper let it simmer for 15-20 minutes over medium heat.
- That's it. Yummy butternut squash soup is ready.
Notes
- I did not include any onion or garlic. You can bake few shallots and garlic along with the squash for additional flavor.
- Instead of vegetable broth, you can use plain water too.
- Keep stirring the soup while it is simmering to avoid coconut milk curdling. Even if it curdles, stir it continuously, and it will blend. Coconut milk curds are not bad, and they don't change the taste.
- As always, adjust the salt and pepper as per your preference.
- If you prefer thin consistency soup, then add more broth accordingly.
Nutrition
Calories: 169kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 1037mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12080IU | Vitamin C: 24mg | Calcium: 65mg | Iron: 2.4mg