Vegan Butternut Squash Soup with Coconut Milk

Rich and creamy Vegan Butternut Squash Soup with Coconut Milk is satisfying, easy to make, and family-friendly! It’s perfect for cool fall evenings, autumnal dinner parties, Thanksgiving, and more.

This recipe was written on November 18, 2024. It was updated with additional recipe information on Sept 19, 2024.

With a base of roasted butternut squash, granny smith apples, aromatics, and coconut milk, this butternut squash soup recipe with coconut milk features comforting, naturally sweet, and warming fall flavors while being good for you and your family. Preparation is simple, and the oven and stovetop do the bulk of the work for you, making this an excellent recipe for weeknight dinners and Thanksgiving feasts alike.

Serve this squash soup with coconut milk is garnished with pomegranate molasses and seeds, toasted pumpkin seeds, chopped parsley, and cracked black pepper. The sweet, crunchy, and herbal toppers perfectly contrast the sweet, creamy, and velvety fall soup. If desired, experiment with additional seasoning elements to add dimension and variety to the creamy squash soup, or save time by making the recipe in the slow cooker! For more delicious vegan soups, check out my Curried Parsnip & Carrot Soup, Kabocha and Carrot Soup, and Vegan Creamy Corn Chowder recipes!

Ingredients

Butternut Squash: Choose a squash with a smooth tan skin that is heavy for its size. Peel the squash and scoop out the seeds before cutting it into 1 ½-inch cubes. For convenience, you can also use pre-chopped butternut squash. You will need 4-5 cups of it. 

Granny Smith Apple: This adds sweet and tart flavors to the vegan butternut squash soup. Choose a deep green color, smooth skin, and heaviness for its weight. Peel, core, and cube the apples before roasting. If needed, you can substitute a Honeycrisp or Braeburn apple. 

Garlic: When roasted, garlic becomes mellow and nutty, adding savory undertones to the creamy squash soup. Peel and trim the garlic before roasting.

Vegetable Broth: Contributes moisture, savoriness, and depth to the soup. Choose store-bought broth or make homemade for added flavor. You can also use vegetable stock. For a low-sodium soup, use low-sodium broth or stock. 

Coconut Milk: This dairy-free and vegan ingredient adds richness and a velvety texture to the soup. For the best results, use full-fat coconut milk. For a lighter soup, substitute plain unsweetened soy milk.

Garnishes: Add sweetness, nutty crunch, and an herbal finish to the coconut squash soup by topping hot bowls with pomegranate molasses and seeds, toasted pumpkin seeds, chopped parsley, and cracked pepper.

How to Make Vegan Butternut Squash Soup with Coconut Milk

• Preheat the oven and prep ingredients. Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Place the cubed butternut squash, apple, onion slices, and garlic clove into a mixing bowl.
• Season the vegetables. Drizzle the vegetable mixture with the avocado oil and toss until evenly covered. Spread the butternut squash mixture on the baking sheet and season it with the sea salt.

• Roast the vegetables. Add the baking sheet of veggies to the oven and roast for 45 minutes or until the squash is tender.

• Add broth ingredients and simmer. Transfer the roasted veggies to a large pot. Add the vegetable broth and coconut milk and heat the pot over medium. Bring the coconut butternut squash soup to a simmer and cook for 15 minutes.

• Blend the soup. Use an immersion blender to puree the soup. If you do not have an immersion blender, you can do this in the normal blender. Allow the coconut milk butternut squash soup to cool until safe enough to eat before transferring to a high-speed blender in two batches. Remove the vent from the blender lid and place a clean dish towel or paper towel over it. Blend on medium speed until smooth and creamy. Repeat with the remaining soup. Return the blended soup to the pot.

• Season to taste. Season to taste with more salt and warm over low heat until warmed through.
• Garnish and serve. Garnish bowls of soup with a drizzle of pomegranate molasses, pomegranate seeds, pumpkin seeds, parsley, and black pepper. Serve hot!

Recipe Pro-Tips

• Cut the vegetables into similar-sized pieces. This will help them to cook through at the same rate, allowing for even caramelization and the best flavor. 
• Use a blender. For the smooth and creamy butternut squash soup, blend it in a high-speed blender. You can also blend it in the cooking pot with an immersion blender (my preference because it doesn’t require transferring the soup), but getting the soup completely smooth with one takes a bit longer.
• Vent the blender lid. Before blending, remove the vent from the blender lid and cover it with a clean towel to protect against hot and messy splatters. If your lid doesn’t have a vent, leave one side of the lid slightly ajar and drape a clean towel over the gap while blending.
• Optional: Make it in the slow cooker. Roast the veggies in the oven as directed, and then pour them into the crockpot with the vegetable broth and coconut milk. Cook on low for 4 hours before pureeing in a blender or immersion blender.
• Optional: Make it in the Instant Pot. After roasting the vegetable mixture, add it to the bowl of the Instant Pot along with the broth and coconut milk. Lock on the lid and pressure cook on HIGH for 1 minute. Quick-release the pressure and puree according to the recipe directions.

Recipe Variations

Make this butternut soup with coconut milk your own by experimenting with different seasoning blends, garnishes, and serving temperatures. 

• Seasoning variations: Make coconut curry butternut squash soup by simmering one tablespoon of red curry paste with the vegetables, broth, and coconut milk. Try your hand at kabocha butternut squash soup by using a mixture of kabocha and butternut squash. For a sweet and zesty finish, roast one and half tablespoons of sliced ginger with the vegetables and fruit.
• Topping variations: For a creamy and savory finish, drizzle the soup with vegan heavy cream or coconut cream, sliced chives, and crispy croutons. You can also sprinkle it with roasted chickpeas, flaky sea salt, and dried cranberries for a sweet chew and salty crunch.  
• Serve it cool: For a refreshing soup perfect for transitioning from late summer to early fall, you can serve this butternut squash soup with coconut milk chilled. The soup will thicken up when cold, so add extra broth or coconut milk before simmering if you anticipate serving it this way ahead of time.

Serving Suggestions

Enjoy this butternut squash coconut soup as a dinner or holiday party appetizer, as a light lunch or dinner, or as part as a full dinner spread with any of the following recipes:

Storage Directions

• Refrigeration: Cool leftovers to room temperature before transferring them to an airtight container and refrigerating for up to 5 days.
• Freezing: Butternut squash coconut milk soup can also be frozen in a freezer-safe bag for up to 3 months. Defrost overnight in the refrigerator or reheat from frozen.
• Reheating: Warm the soup in a saucepan over low heat for 5-10 minutes or until heated. You can also heat it in the microwave in 1-2 minute bursts, stirring between intervals, until hot.

More Butternut Squash Recipes

Recipe Card