Creamy Vegan Squash Soup

Name: Creamy Vegan Squash Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, peeled and diced; 1 tablespoon olive oil; 1 onion, chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 4 cups vegetable broth; 1 can (400ml) coconut milk; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Healthy & Light

This creamy vegan squash soup is a comforting dish perfect for chilly days. Packed with flavor and nutrition, it's a delightful blend of roasted squash, spices, and creamy coconut milk.

Created by

Nora Ellis

Last updated on 2025-12-24T12:27:29.875Z

This creamy vegan squash soup is not only delicious but also easy to make. The rich flavors of roasted squash combined with coconut milk create a velvety texture that is both satisfying and nourishing.

        Why You'll Love This Recipe
        Smooth and creamy texture without any dairy
Rich flavors from roasted squash and spices
Healthy and filling, perfect for a cozy meal

      

The Health Benefits of Squash

Butternut squash is not just delicious; it's packed with nutrients that provide numerous health benefits. Rich in vitamins A and C, it helps boost the immune system and maintain healthy skin. The fiber content in squash also supports digestive health, making it a great addition to your diet.

Additionally, the antioxidants found in butternut squash may help reduce inflammation and lower the risk of chronic diseases. The vibrant orange color indicates a high level of beta-carotene, which is beneficial for eye health. Incorporating this versatile vegetable into your meals can contribute to overall wellness.

Perfect Pairings

This creamy vegan squash soup pairs beautifully with a variety of sides, making it an excellent choice for lunch or dinner. Consider serving it with crusty bread or a side salad to enhance the meal experience. A light arugula salad with a citrus dressing complements the richness of the soup perfectly.

For a heartier option, you can pair the soup with a quinoa or lentil salad. The added protein will make your meal more filling while still keeping it healthy. Don’t forget to sprinkle some toasted pumpkin seeds on top for an extra crunch and nutty flavor.

Storing and Reheating

If you have leftovers or want to make this soup ahead of time, storing it is simple. Allow the soup to cool completely, then transfer it to an airtight container. It can be refrigerated for up to four days or frozen for up to three months. Just make sure to label the container with the date for easy tracking.

When you’re ready to enjoy your soup again, simply reheat it on the stovetop over medium heat, stirring occasionally. If the soup has thickened, you can add a bit of vegetable broth or water to reach your desired consistency. Enjoy it warm with a fresh garnish of cilantro!

Ingredients

For the Soup

1 medium butternut squash, peeled and diced
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
4 cups vegetable broth
1 can (400ml) coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Prepare the Squash

Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.

Sauté the Aromatics

In a large pot, heat a little olive oil over medium heat. Add the chopped onion and sauté until translucent. Add garlic, cumin, coriander, and turmeric, and cook for another 2 minutes until fragrant.

Combine and Blend

Add the roasted squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in the coconut milk.

Use an immersion blender to blend until smooth.

Serve

Taste and adjust seasoning. Serve hot, garnished with fresh cilantro.

Why Choose Coconut Milk?

Coconut milk is a fantastic alternative to dairy, especially in creamy soups. It lends a rich, velvety texture that enhances the overall flavor profile of the dish. Not only does it contribute to the creaminess, but it also adds a subtle sweetness that beautifully balances the savory spices.

Furthermore, coconut milk is lactose-free, making this soup suitable for those with dairy allergies or lactose intolerance. It's also packed with healthy fats that can provide lasting energy and support heart health. Choosing coconut milk not only aligns with vegan diets but also enhances the nutritional value of your meal.

Customizing Your Soup

One of the joys of making soup is the ability to customize it according to your taste preferences. Feel free to experiment with different spices to give your soup a unique twist. Adding a pinch of cayenne pepper can elevate the heat, while a sprinkle of nutmeg can introduce a warm, aromatic note.

You can also mix in other vegetables such as carrots or sweet potatoes for added flavor and nutrients. If you prefer a chunkier texture, reserve some roasted squash cubes before blending and stir them back into the soup after blending. The possibilities are endless, allowing you to make this recipe truly your own.

Questions About Recipes

→ Can I use any type of squash?

Yes, you can substitute butternut squash with pumpkin or acorn squash.

→ Is this soup gluten-free?

Yes, this recipe is naturally gluten-free.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days.

→ Can I freeze this soup?

Yes, the soup can be frozen for up to 3 months. Thaw in the fridge before reheating.