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!
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
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