Creamy Roasted Butternut Squash Soup (with Carrot & Coconut Milk)

This roasted butternut squash soup is super creamy, easy to make and delicious! It combines roasted butternut, carrots, and garlic with thick coconut milk, making it completely dairy-free.

Ingredients You’ll Need

• Butternut squash
• Carrots 
• Onion 
• Garlic
• Olive oil 
• Salt 
• Coconut milk, full fat
• Vegetable broth concentrate
• Fresh dill or other fresh herbs 
• Cracked pepper 
• Pumpkin seeds 

To serve: 

• 4 slices of whole wheat or gluten-free toasted bread

Method:

1. Preheat the oven to 400ºF/200ºC and line a baking tray with parchment paper. 
2. Remove the seeds and ends of the butternut squash and cube it.
3. Chop the onion and carrot and place them on the tray alongside the butternut cubes and the garlic. 
4. Drizzle some olive oil on top (about 1 tbsp) and add a pinch of sea salt. 
5. Roast in the oven for about 35-40 minutes, then transfer everything to a blender, squeezing the garlic cloves out and discarding their peels (careful, it’ll be very hot!). 
6. Add the coconut milk and veggie broth concentrate into the blender and blend until smooth. 
7. Serve in bowls with your toppings of choice and a slice of toasted bread. 

Note: Veggie broth concentrate comes in paste, powder, or cube form. The exact amount will depend on the brand used, so be sure to check the packaging and use the equivalent needed for 2 cups (500mL) of broth. Using this instead of broth will allow for the soup to remain thick and creamy. My favorite brand is the vegetable broth paste from “Better than Bouillon”.

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Vegan Roasted Butternut and Coconut Soup

Servings 2 servings

Author Kim-Julie Hansen

Ingredients

• 1 small butternut with skin, about 2 lb/1kg
• 2 medium carrots
• 1 onion
• ½ whole garlic bulb
• 1 drizzle of olive oil
• 1 pinch salt
• 1 can coconut milk full fat 14oz/400mL
• 2 tsp veggie broth concentrate amount needed for 2 cups, see notes

Toppings:

• Fresh dill or other herbs
• Cracked pepper
• Pumpkin seeds
• Drizzle of olive oil

To serve:

• 4 slices of whole wheat or gluten-free toasted bread

Instructions

• Preheat the oven to 400ºF/200ºC and line a baking tray with parchment paper.
• Remove the seeds and ends of the butternut squash and cube it.
• Chop the onion and carrot and place them on the tray alongside the butternut cubes and the garlic.
• Drizzle some olive oil on top (about 1 tbsp) and add a pinch of sea salt.
• Roast in the oven for about 35-40 minutes, then transfer everything to a blender, squeezing the garlic cloves out and discarding their peels (careful, it’ll be very hot!).
• Add the coconut milk and veggie broth concentrate into the blender and blend until smooth.
• Serve in bowls with your toppings of choice and a slice of toasted bread.

Notes

Veggie broth concentrate comes in paste, powder, or cube form. The exact amount will depend on the brand used, so be sure to check the packaging and use the equivalent needed for 2 cups (500mL) of broth. Using this instead of broth will allow for the soup to remain thick and creamy. My favorite brand is the vegetable broth paste from “Better than Bouillon”.

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