Laura Abbott
@abblau
Creamy Vegan Butternut Squash Soup with Coconut Milk
This creamy vegan butternut squash soup is a comforting and flavorful dish, perfect for chilly days. Made with roasted butternut squash, aromatic vegetables, and rich coconut milk, it’s a delightful blend of sweetness and warmth. Serve it with crusty baguette for a complete meal!
Details
- Cuisine:american
- Diet:vegan
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:12
- Views:7
Recipe Information
- Prep time25 min.
- Cook time1 min.
- Total time26 min.
- Servings8
Ingredients
- 2
- 4 tablespoons
- 1, peeled and finely chopped
- 1 cup, finely chopped
- 1/2 cup, finely chopped
- 1 cup
- 3 1/2 teaspoons, divided
- 1 teaspoon
- 3 cups
- 2 tablespoons, chopped
- 1
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Vegan Butternut Squash Soup with Coconut Milk.
Step 1
Begin by preheating your oven to a cozy 350°F (175°C).
Step 2
Slice the butternut squash in half and position it cut-side down in a baking dish.
Step 3
Allow it to bake for 35 to 40 minutes, until it becomes tender and easy to slice.
Step 4
Once it has cooled, carefully peel, seed, and chop the squash into bite-sized chunks, setting them aside for later.
Step 5
In a spacious pot, warm 4 tablespoons of olive oil over medium heat.
Step 6
Toss in the chopped carrot and sauté for about 3 minutes.
Step 7
Next, add the onion and celery, cooking until they turn golden and soft, which should take an additional 3 to 5 minutes.
Step 8
Stir in the tomato sauce, 1 1/2 teaspoons of dried basil, and a pinch of salt.
Step 9
Let this mixture simmer for 5 to 10 minutes until it thickens slightly.
Step 10
Gently fold in the baked butternut squash, ensuring it’s well combined.
Step 11
Pour in the creamy coconut milk and add fresh basil.
Step 12
Lower the heat, cover the pot, and let it simmer for 20 minutes, stirring occasionally to blend the flavors.
Step 13
While the soup is bubbling away, preheat your oven to 325°F (165°C).
Step 14
Cut the baguette in half diagonally, drizzle with 1 tablespoon of olive oil, and sprinkle the remaining 2 teaspoons of dried basil on top.
Step 15
Arrange the baguette halves on a baking sheet and bake for about 10 minutes, or until they achieve a delightful golden brown.
Step 16
When the soup is ready, blend it in batches, filling the blender halfway.
Step 17
Cover and pulse a few times before blending until it reaches a velvety smooth consistency.
Step 18
Return the blended soup to the pot and warm it over medium heat for about 5 minutes, adjusting the seasonings to your liking.
Step 19
Serve the soup steaming hot, accompanied by the warm, fragrant baguette for a perfect pairing.
Step 20
Enjoy this comforting dish that warms both the heart and the soul.