Vegan Butternut Squash Soup is warm, delicious and comforting!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 65 minutes
  • Total time: 75 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American

Ingredients

  • 1 butter nut squash (medium)
  • 2-3 teaspoons olive or canola oil
  • 3 garlic cloves (chopped)
  • 1 red onion (roughly chopped)
  • ½ teaspoon dried rosemary
  • ½ teaspoon red chili flakes
  • salt (to taste)
  • pepper (to taste)
  • ½ cup coconut milk (I used canned full fat coconut milk)
  • 3-4 cups water or use vegetable broth

Method

  1. Preheat oven to 425 F degrees.
  2. Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil.
  3. Roast for around 45-50 minutes or till it's nice and soft.
  4. Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside.
  5. To a pan on medium heat, add 2 teaspoons of oil.
  6. Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
  7. Add the roasted squash pulp and mix.
  8. Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes.
  9. Add water or vegetable broth and mix. Let the soup simmer for 10 minutes.
  10. Using a immersion blend, puree the soup to desired consistency (or remove soup from heat, let it cool down a bit and then puree in batches using a blender)
  11. Add coconut milk and let it simmer for 5 additional minutes. Serve the roasted butternut squash soup hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.