Vegan Butternut Squash Soup with Coconut Milk

Coconut milk, tomato sauce, and both fresh and dried basil give this vegan butternut squash soup a creamy texture and savory taste.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 498 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.

Step 3

Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.

Step 4

Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.

Step 5

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.

Step 6

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.

Step 7

Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.

Step 8

Bake baguette in the preheated oven until golden brown, about 10 minutes.

Step 9

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.