Vegan Butternut Squash Soup with Coconut Milk

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.

Step: 1

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

Step: 2

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

Step: 3

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

Step: 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.

Step: 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.

Step: 6

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

Step: 7

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

Step: 8

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

Step: 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.

Per Serving: 498 calories; protein 10.1g; carbohydrates 60.4g; fat 27.7g; sodium 757.9mg.

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