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Roasted Butternut Squash Soup with Coconut Cream Swirl

This vegan roasted butternut squash soup comes courtesy of Beth, who publishes FoodyFirst. According to Beth, roasting the squash lends a more flavorful soup; layers of flavors – caramelized, sweet, rich, warming spices. To make a web-like design in the soup, drizzle some full-fat coconut milk into rings on top of the soup (you can use a squeeze bottle, but you don’t have to!). Using a toothpick drag through the soup from the center going outwards to make a web design, or from the outside going in for a more flower looking design.

See additional instructions on the FoodyFirst blog here.

 

Serves 4-5

Ingredients

  • 1 large butternut squash (I used one that was 2 1/2 lbs), halved vertically and deseeded
  • 1 tablespoon coconut oil or favourite cooking oil, plus more for drizzling the squash
  • 1 onion, peeled and chopped
  • 4 garlic cloves, squashed with back of knife
  • 1 teaspoon salt
  • 1 teaspoon maple syrup (or omit)
  • Pinch of nutmeg
  • 1/4 tsp black pepper
  • 3-4 cups broth
  • 1 can (400ml) of full-fat coconut milk

Optional pictured toppings:

  • Roasted seeds
  • Fresh dill and thyme
  • Drizzle of coconut milk

Directions

  • Preheat oven to 425F.
  • Roasting squash: Cut the butternut squash in half-length ways and de-seed (save the seeds for roasting – see post above!). Drizzle the flesh side with oil and lay flesh side down on a baking tray. Roast at 425F for 40-50 minutes or until tender.
  • Cook soup base: Meanwhile heat cooking oil in pot over medium heat. Add chopped onion and 4 squashed garlic cloves that you’ve pressed with the back of your knife + 1 tsp salt. Stir until onion is soft and slightly translucent.
  • Putting soup together: Once squash is cooked and slightly cooled, scoop squash out of the skin into pot and add 3 cups of broth, a pinch of nutmeg + 1 tsp maple syrup + 1/4 tsp pepper. Purée with a stick blender or add to a blender(blend in batches if necessary). Add a can of full-fat coconut milk (saving some to make “web” if you want!) & more salt and pepper if desired! If still too thick, add another cup of broth.
  • To serve: Top soup with roasted seeds (if desired), the coconut cream web (see post for instructions!), and fresh herbs. Enjoy!

Image by Best of FoodyFirst

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