Butternut Squash Soup with coconut and ginger is rich and creamy with a mildly spicy kick. This vegan soup is ready in just 40 minutes, perfect for cozy winter evenings!
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This vegan butternut squash soup has been in my repertoire for years. I love its smooth creaminess, but it also fills me up.
The combination of coconut milk, ginger, butternut squash, and just a hint of heat turns into a joyous explosion in the mouth.
Butternut squash has a mellow flavor and the ability to disguise itself in so many dishes, like this soup or creamy butternut mac and cheese.
This soup is slightly sweet, so it appeals to more sensitive palates, and the slight heat is a pleasant afterthought.
Serve alongside homemade crostini from a baguette and use it to dip into this delicious soup!
Butternut Squash Soup Ingredients
You will need these simple ingredients to make butternut squash soup:
- Butternut Squash - You can use another winter squash such as kabocha or acorn. Just make sure you have 4 pounds.
- Red Pepper Flakes - This makes the soup very mildly spicy, with just a slight heat at the back of the mouth. If you're super sensitive to heat or avoiding nightshades, you can omit them.
- Coconut Milk - Adds to the creaminess of this soup and helps to balance the ginger and red pepper flakes.
- Ginger - I love freshly grated ginger, but you can also use 1 teaspoon of ground ginger in its place.
- Optional garnishes - The garnishes are what make this super really beautiful. Try adding a drizzle of coconut milk, fresh cilantro, toasted coconut, roasted seeds from the squash, or popped quinoa.
The recipe card below includes the full list of ingredients + instructions.
How to Make Vegan Butternut Squash Soup
This soup is largely hands-off, and roasting the squash is what takes the bulk of the time. Preheat the oven to 425°F and line a sheet pan with parchment paper.
Start by cutting the butternut squash in half lengthwise and scooping out the seeds. Make sure to save those seeds! They can be roasted in the oven just like pumpkin seeds and used as a garnish on top of the soup.
Next, place the squash cut side down on the prepared sheet pan. Roast for 30-35 minutes or until a fork pierces easily through the skin. Set aside.
While the squash is roasting, chop your onion, garlic, and ginger.
Pro Tip
If you have a hard time grating ginger because it is fibrous and stringy, keep a washed knob of ginger in your freezer!
When you need fresh grated ginger, pull it out of the freezer and grate the amount you need. Grating the ginger from frozen eliminates the fibrous strands that clog up your grater. Return any unused portion to the freezer.
Heat a couple of tablespoons of water over medium-high heat in a medium soup pot. Add the onion, garlic, and ginger and sauté until lightly browned and soft, about 5-7 minutes, adding more water as necessary to prevent sticking.
Season with salt and pepper, if desired. Add the red pepper flakes and vinegar. Scrape the bottom of the pan to release any browned bits to deglaze the pan.
Remove from the heat and add the broth, coconut milk, maple syrup, and lime juice. Scoop the butternut squash out of the skin and into the soup pot. Use an immersion or regular blender to puree the soup until smooth and creamy.
Return to the heat and cook until heated through. Thin the soup with extra broth or water if it is too thick, season with salt to taste. Garnish as desired, and enjoy!
Can You Make Butternut Squash Soup Ahead of Time?
Butternut squash soup can be made up to three days ahead of time and reheated as desired. Also, you can roast just the squash up to three days ahead of time and use it when you're ready to make the soup.
What Goes Well With Butternut Squash Soup?
Butternut squash is a hearty soup but pairs well with many sides. Here are some ideas:
- Vegan Kale Salad
- Gluten-Free Cornbread
- Mix in some brown or white rice for a heartier soup.
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Butternut Squash Soup with Coconut and Ginger
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Ingredients
- 4 pounds butternut squash
- 1 onion diced
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- ¼ teaspoon red pepper flakes more or less to taste
- 2 teaspoons white wine vinegar
- 3 cups vegetable broth
- 1 cup full-fat coconut milk plus more for garnish if desired
- 2 tablespoons lime juice
- 1-3 tablespoons maple syrup or to taste
- Optional garnish chopped cilantro, toasted coconut, roasted squash seeds
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Place the squash cut side down on the prepared sheet pan. Roast for 30-35 minutes or until a fork pierces easily through the skin. Set aside.
- Use the time while the squash is roasting to chop your onion, garlic, and ginger.
- Heat a couple of tablespoons of water over medium-high heat in a medium soup pot.
- Add the onion, garlic, and ginger and sauté until lightly browned and soft, about 5-7 minutes, adding more water as necessary to prevent sticking.
- Season with salt and pepper, if desired. Add the red pepper flakes and vinegar. Scrape the bottom of the pan to release any browned bits to deglaze the pan.
- Remove the pot from the heat and add the broth, coconut milk, maple syrup, and lime juice.
- Scoop the butternut squash out of the skin and into the soup pot. Use an immersion or regular blender to puree the soup until smooth and creamy.
- Return to the heat and cook until heated through.
- Thin the soup with extra broth or water if it is too thick, season with salt and pepper to taste. Garnish as desired, and enjoy!
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Lee Nance says
Hi! The instructions say to add maple syrup but it's not listed as an ingredient. How much syrup should I add?
Maggie says
Oh goodness! Thank you for the catch. 1 tablespoon maple syrup. I’ll update ASAP. Enjoy!