Roasted Butternut Squash Soup with Coconut Milk (Vegan)

Name: Roasted Butternut Squash Soup with Coconut Milk (Vegan)
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 medium butternut squash (about 2½ lb / 1.1 kg, halved lengthwise and seeds removed); 1 red onion (halved); 1 red bell pepper; 2 carrots (peeled); 2 heads garlic (tops sliced off); 2 cups cherry tomatoes; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp chili flakes (optional); 1 1/2 cups vegetable broth (plus up to ½ cup more to thin); 3/4 cup canned full fat coconut milk (plus more to drizzle); 1 tsp grated fresh ginger (optional); chili oil or chili crisp; chopped fresh parsley or cilantro; toasted sourdough

Instructions

Prep:15minCook:1h 5min

A creamy roasted butternut squash soup made with coconut milk instead of cream. Squash, red onion, bell pepper, carrots, garlic and cherry tomatoes all roast on one tray, then blend silky smooth. Vegan, dairy free and freezer friendly.

Updated at: Fri, 23 Oct 2026 00:08:11 GMT