Roasted Butternut Squash Soup (Vegan, Coconut)
Roasting the squash first gives this butternut squash soup a deeper, sweeter flavor, and coconut milk makes it silky without dairy. The only awkward step is peeling the squash. A sturdy peeler makes it easy, and the Professional Peeler in the Götze 3-in-1 Peeler Set is a good fit for the job. New to the squash? See our guide to how to peel and cut butternut squash easily.
Serves 6 | Prep: 20 min | Cook: 45 min | Total: about 1 hr 5 min | Calories: about 270 kcal per serving (estimate)
Ingredients
- 1 large butternut squash (about 1.3 kg / 2¾ lb)
- 1 onion, chopped
- 4 garlic cloves
- 2 tbsp olive oil
- 1 tsp ground coriander or cumin
- ¼ tsp ground nutmeg
- 750 ml (3 cups) vegetable broth
- 400 ml (14 oz) can coconut milk
- Salt and black pepper
- Pumpkin seeds and chopped parsley, to serve
Instructions
- Heat the oven to 220°C (425°F).
- Trim both ends of the squash and cut it in half where the neck meets the bulb. Stand each piece on its flat end and peel with the Götze Peeler Set. Cut the bulb in half and scoop out the seeds, then cut everything into 3 cm (1¼ in) cubes.
- Toss the squash with 1 tbsp olive oil, salt and pepper on a baking sheet. Roast for 30–35 minutes, until tender and lightly browned.
- Meanwhile, heat the remaining oil in a large pot. Cook the onion for 6–8 minutes, add the garlic and spices for 1 minute.
- Add the roasted squash and the broth and simmer for 10 minutes. Stir in the coconut milk.
- Blend until smooth, adding a little broth or water for a thinner soup. Season and serve topped with pumpkin seeds and parsley.
Pro tip: Cut the squash into two sections before peeling. Flat, stable pieces are easier and safer to peel than a whole squash. For a savory, less sweet soup, add a pinch of smoked paprika.
The Götze tools you need:
→ Götze 3-in-1 Professional Peeler Set
Keep cooking:
