This rich, creamy butternut squash soup is perfect for cozy winter evenings. Ready in 40 minutes, this vegan soup is flavored with fresh ginger, red pepper flakes and lime for a mildly spicy dinner option.
Course: Main Course, Side Dish, Soup
Cuisine: American, Vegan
Keyword: butternut squash, Oil-free, Soup, Vegan
1/4teaspoonred pepper flakes,more or less to taste
2teaspoonswhite wine vinegar
1cup full fat coconut milk*plus more for garnish if desired
Preheat the oven to 425F 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 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 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!
*You can use lite coconut milk or coconut water if you are avoiding saturated fats. If you use coconut water use 2 cups coconut water and reduce the broth to 2 cups.