Vegan Butternut Squash Soup with Coconut Milk
This vegan butternut squash soup with coconut milk is everything you want in a cosy autumn bowl. Creamy, comforting, and made with just a handful of simple ingredients, it’s the kind of soup you’ll want to curl up with all season long.
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Why You Will Love This Recipe
- Creamy and comforting: The coconut milk makes the soup velvety smooth while keeping it completely dairy-free.
- Simple ingredients: You only need a few everyday staples to make a nourishing, flavour-packed meal.
- Naturally vegan and gluten-free: Wholesome and inclusive; perfect for sharing with everyone.
- Balanced flavour: The sweetness of the squash meets the mild nuttiness of coconut and the savouriness of garlic and onion.
- Great for meal prep: It reheats beautifully and tastes even better the next day as the flavours deepen.
Does Butternut Squash Make the Best Pumpkin Soup?
In my opinion, yes! Butternut squash has a naturally creamy texture and a perfect balance of sweetness and nuttiness that makes it ideal for soups. When cooked and blended, it becomes velvety smooth without needing heavy cream or extra thickeners. Its flavour is rich but mild, allowing it to pair beautifully with spices like ginger, curry, or cinnamon.
Compared to other pumpkins, such as sugar pie pumpkins, butternut squash generally contains less water and more natural sugars, which means the taste is sweeter and the soup thicker and more flavourful. Pumpkins can make delicious soups too, but they often need a bit more seasoning and blending to reach the same creamy, luxurious consistency that comes so naturally with butternut squash.
Ingredients and Substitutions
- Butternut squash – Use a medium to large butternut squash, or any kind of eating pumpkin you like.
- Olive oil – For sautéing. Coconut oil or avocado oil also work.
- Brown onion – Adds savoury depth. White or yellow onions are fine too.
- Garlic – Builds flavour; use more if you love it! A teaspoon of garlic powder can work in a pinch.
- Vegetable broth – Forms the soup base. You can also use the same amount of water and a bouillon cube.
- Unsweetened coconut milk – Use full-fat canned coconut milk for a creamy, rich soup. For a lighter version, use light coconut milk or a blend of coconut and almond milk.
- Salt – Brings all the flavours together. Start with a pinch and adjust as you go. Add more if you’re using low-sodium stock.
Step-by-Step Instructions
Step 1: Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Using a sharp knife, carefully cut your butternut squash in half lengthwise, then scoop out the seeds and stringy bits. Place the halves cut side down on the prepared baking sheet. Roast for 25–30 minutes, or until the squash is tender and a fork easily pierces through the skin. Once done, remove it from the oven and let it cool for about 10 minutes. Then, use a spoon to scrape out the soft, golden flesh — this will be the base of your soup.
Step 2: In a large pot or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 2–3 minutes, stirring occasionally, until fragrant and lightly golden. This step builds a savoury foundation for your soup and brings out the natural sweetness of the onion. Reduce the heat to medium-high and add the cooked butternut squash to the pot, along with the vegetable broth, coconut milk, and a pinch of salt. Stir to combine, then bring the mixture to a gentle simmer. Let it bubble softly for 5–10 minutes to allow the flavours to meld.
Step 3: Next, use an immersion blender to puree the soup right in the pot until it’s completely smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until silky. Once blended, return it to the pot and reheat over low heat if needed. Adjust seasoning to taste and serve hot with a dollop of yogurt and a slice of crusty bread, or continue to make the kale and sesame seed topping.
Step 4: For a flavourful, crunchy topping, start by toasting the sesame seeds in a small skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Remove from pan and set aside. To the still hot pan, add olive oil and garlic, and sauté until golden brown, for about 1 minute. Add the chopped kale and toss well to coat. Cover the skillet to let the kale steam and wilt for a few minutes. Once tender, remove the lid and stir in the toasted sesame seeds.
Serving Suggestions
This vegan butternut squash soup with coconut milk is creamy, nourishing, and satisfying all on its own, but it’s even better when you add a little something extra on the side. The optional garlic-sesame kale topping already brings a lovely mix of flavour and crunch; it adds texture and turns a simple bowl of soup into a meal that feels hearty and complete.
For an extra-cosy touch, serve it with a few slices of crusty sourdough or whole-grain bread for dipping, or try it alongside a green salad with citrus or apple to balance the sweetness of the squash. A dollop of vegan yogurt, a drizzle of chilli oil or a sprinkle of roasted pumpkin seeds on top also make for a beautiful and flavourful finishing touch.
Butternut Soup FAQs
Yes! You can store vegan butternut squash soup in an airtight container in the fridge for up to 3 days, making it perfect for meal prepping. Reheat gently on the stove before serving.
Yes, you can freeze individual servings of soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat on the stove or on the microwave, adding a splash of broth or water if needed to loosen the texture.
Roasting gives the soup a deeper, caramelised flavour, but if you’re short on time, you can peel, cube, and simmer the squash directly in the broth until soft. Then follow the blending step as usual.
Yes, light coconut milk works fine if you prefer a lighter soup, though it won’t be quite as rich and creamy. You can also use half coconut milk and substitute the other half with more vegetable stock for a balanced option.
Spinach, Swiss chard, or even finely shredded cabbage make great alternatives. You could also skip the greens entirely and top your soup with toasted nuts, pumpkin seeds, or croutons for crunch.
More Creamy Vegan Soups
If you’re looking for a different vegan soup, make sure to check out this tomato soup, split pea soup, creamy broccoli soup or this cream of cauliflower soup.
Click here for a complete listing of vegan soup recipes.
Vegan Butternut Squash Soup with Coconut Milk
Ingredients
- 1 large butternut squash OR pumpkin, yields ~ 5 cups or 2lbs puree
- 1 tablespoon olive oil
- 1 medium brown onion, diced
- 3 cloves garlic, minced or pressed
- 1 cup (240 ml) vegetable stock
- 1 can coconut milk, 400ml
- Salt, to taste
Kale Topping (optional)
- 2 tablespoons sesame seeds
- 1 tablespoon olive oil
- 1 cup (30 g) kale, roughly chopped
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with baking paper. Using a sharp knife, cut butternut squash in half lengthwise. Scrape out all of the seeds and strings and place the halves face down on the baking paper.
- Bake for 25 to 30 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then scrape out the flesh using a spoon. Set aside.
- Heat 1 tablespoon of olive oil in a large saucepan or pot. Add the diced onion and minced garlic, and cook for 2 to 3 minutes until slightly browned and translucent. Reduce the heat to medium high and add the butternut squash, vegetable stock and coconut milk. Bring to a simmer, then let it simmer for 10 minutes.
- Blend until smooth using an immersion blender or transfer it to a blender and blend it in batches. Adjust seasoning to taste and serve hot with crusty bread, or Kale Topping (see below).
Kale Topping
- In a small skillet over medium heat, dry toast sesame seeds for 2 to 3 minutes, stirring frequently until slightly golden brown. Remove from pan and set aside.
- To the still hot pan, add olive oil and garlic, and sauté until golden brown, for about 1 minute. Add the chopped kale and toss well to coat. Cover the skillet to let the kale steam and wilt for a few minutes. Once tender, remove the lid and stir in the toasted sesame seeds.
Such a delicious and beautiful soup, I love how you photographed the bowls on the dark fabric, it looks so inviting. Thank you for sharing, Ana! 🙂
awesome