Vegan Butternut Squash Soup With Coconut Milk Recipes

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VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK



Vegan Butternut Squash Soup with Ginger, Apple, and Coconut Milk image

Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.

Provided by kochbiene

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 57m

Yield 4

Number Of Ingredients 11

1 tablespoon vegetable oil
1 small onion, chopped
1 (1 1/2 inch) piece fresh ginger root, minced
1 butternut squash - peeled, seeded, and cut into 1/2-inch cubes
1 carrot, chopped
1 apple - peeled, cored, and chopped
4 cups vegetable broth
1 (14 ounce) can coconut milk
salt and freshly ground pepper to taste
1 small lemon, juiced
1 teaspoon maple syrup, or to taste

Steps:

  • Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
  • Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 47.8 g, Fat 25.2 g, Fiber 9.4 g, Protein 6.1 g, SaturatedFat 19.2 g, Sodium 523.8 mg, Sugar 14 g

VEGAN BUTTERNUT SQUASH SOUP WITH COCONUT MILK



Vegan Butternut Squash Soup with Coconut Milk image

The best butternut squash soup recipe. Coconut milk, vegetables, and fresh herbs create a vegan filling meal. Serve with a French baguette to complete the meal. Food processor or blender creates a creamy texture. Top with fresh basil.

Provided by Emily

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 12

2 butternut squash
4 tablespoons olive oil
1 carrot, peeled and finely chopped
1 cup finely chopped onion
½ cup celery, finely chopped
1 cup tomato sauce
3 ½ teaspoons dried basil, divided
1 teaspoon salt
3 cups coconut milk
2 tablespoons chopped fresh basil
1 French baguette
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
  • Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
  • Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
  • Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
  • Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
  • Bake baguette in the preheated oven until golden brown, about 10 minutes.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.

Nutrition Facts : Calories 498.4 calories, Carbohydrate 60.4 g, Fat 27.7 g, Fiber 8.2 g, Protein 10.1 g, SaturatedFat 17.5 g, Sodium 757.9 mg, Sugar 9 g

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