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Vegan Butternut Squash Soup with Coconut Milk
Vegan Butternut Squash Soup with Coconut Milk
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Creamy vegan butternut squash soup with coconut milk, tomato sauce, fresh/dried basil for rich, savory flavors.
Ingredients:
  • 2 butternut squash
  • 4 tablespoons olive oil
  • 1 carrot, peeled and finely chopped
  • 1 cup finely chopped onion
  • 0.5 cup celery, finely chopped
  • 1 cup tomato sauce
  • 3.5 teaspoons dried basil, divided
  • 1 teaspoon salt
  • 3 cups coconut milk
  • 2 tablespoons chopped fresh basil
  • 1 French baguette
  • 1 tablespoon olive oil
Instructions:
  • - Preheat your oven to a toasty 350 degrees F (175 degrees C), then nestle your butternut squash into a baking dish.
  • Roast in the oven until tender and ready to slice, for 35 to 40 minutes.
  • Once the squash has cooled down to a safe temperature, peel, seed, and chop it into chunks before transferring to a bowl.
  • In a large pot over medium heat, warm oil. Saute carrots for 3 minutes. Add onion and celery; cook until golden and tender, for 3 to 5 minutes. Stir in tomato sauce, 1 1/2 teaspoons dried basil, and salt; simmer until slightly thickened, for 5 to 10 minutes.
  • Stir in oven-roasted butternut squash into the pot of tomato sauce. Incorporate thoroughly. Pour in creamy coconut milk and sprinkle in fragrant basil. Lower the heat, cover, and let it simmer for 20 minutes, stirring the soup occasionally.
  • Preheat the oven to 325°F (165°C) for the perfect baking temperature.
  • Slice the baguette diagonally and generously drizzle olive oil over it. Sprinkle with the remaining 2 teaspoons of dried basil and place it on a baking sheet.
  • Bake baguette in the oven until beautifully golden in about 10 minutes.
  • Pour half of the soup into the blender. Secure the lid with a potholder and pulse a few times, then blend. Transfer the blended soup back to the pot. Repeat with the remaining soup. Heat the soup over medium heat for about 5 minutes. Season to taste and serve hot with a side of warm baguette.

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