Uploaded February 2025 | Updated September 2026, 1 week ago
This creamy Coconut Butternut Squash Soup 😍 is so delicious and easy to make, and perfect for cold weather 🍂 I’ve got so many soups on my blog, so stay tuned for a roundup very soon. In the meantime, give this one a try!! #veganrecipes
Butternut Squash Soup
*1 medium butternut squash, peeled, cored, and cubed into 1 1/2-inch pieces (about 4-5 cups)
*1 granny smith apple, peeled, cored, and cubed
*½ yellow onion, sliced into a few thick pieces
*2 whole garlic cloves, skin removed
*2 tbsp avocado oil, or extra virgin olive oil
*½ tsp sea salt
*2 ½ cups water, or vegetable stock (if using, omit the veggie bouillon paste)
*1 tbsp vegetable bouillon paste (Better than bouillon brand)
*1 14-oz can full-fat coconut milk, or plain unsweetened soy milk
*2 tablespoons pomegranate molasses, for garnish
*¼ cup pomegranate seeds, for garnish
*2 tablespoons toasted pumpkin seeds, or toasted coconut, for garnish
*¼ cup chopped fresh parsley, for garnish
*cracked black pepper, to taste
Instructions
*Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
*Place the cubed butternut squash, apple, onion slices, and garlic cloves into a mixing bowl. Drizzle with the avocado oil and toss until evenly covered.
*Spread the butternut squash mixture on the baking sheet and season it with the sea salt.
*Roast the vegetable mixture for 45 minutes or until the squash is tender.
*Transfer the roasted veggies to a large pot or Dutch oven. Add the water, vegetable bouillon paste, and coconut milk and heat the pot over medium. Bring to a simmer and cook for 15 minutes.
*Use an immersion blender to puree the soup until creamy. Be careful not to splash. It will be hot!
*If you do not have an immersion blender: Working in two batches, add the soup to a high-speed blender. Remove the vent from the blender lid and place a clean dish towel or paper towel over it. Blend on medium speed until smooth and creamy. Repeat with the remaining soup. Return the blended soup to the pot.
*Season to taste with more salt and warm over low heat until warmed through.
*Garnish bowls of soup with a drizzle of pomegranate molasses, pomegranate seeds, pumpkin seeds, parsley, and black pepper. Serve hot!
This creamy Coconut Butternut Squash Soup 😍 is so delicious and easy to make, and perfect for cold weather 🍂 I’ve got so many soups on my blog, so stay tuned for a roundup very soon. In the meantime, give this one a try!! #veganrecipes
Butternut Squash Soup
*1 medium butternut squash, peeled, cored, and cubed into 1 1/2-inch pieces (about 4-5 cups)
*1 granny smith apple, peeled, cored, and cubed
*½ yellow onion, sliced into a few thick pieces
*2 whole garlic cloves, skin removed
*2 tbsp avocado oil, or extra virgin olive oil
*½ tsp sea salt
*2 ½ cups water, or vegetable stock (if using, omit the veggie bouillon paste)
*1 tbsp vegetable bouillon paste (Better than bouillon brand)
*1 14-oz can full-fat coconut milk, or plain unsweetened soy milk
*2 tablespoons pomegranate molasses, for garnish
*¼ cup pomegranate seeds, for garnish
*2 tablespoons toasted pumpkin seeds, or toasted coconut, for garnish
*¼ cup chopped fresh parsley, for garnish
*cracked black pepper, to taste
Instructions
*Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
*Place the cubed butternut squash, apple, onion slices, and garlic cloves into a mixing bowl. Drizzle with the avocado oil and toss until evenly covered.
*Spread the butternut squash mixture on the baking sheet and season it with the sea salt.
*Roast the vegetable mixture for 45 minutes or until the squash is tender.
*Transfer the roasted veggies to a large pot or Dutch oven. Add the water, vegetable bouillon paste, and coconut milk and heat the pot over medium. Bring to a simmer and cook for 15 minutes.
*Use an immersion blender to puree the soup until creamy. Be careful not to splash. It will be hot!
*If you do not have an immersion blender: Working in two batches, add the soup to a high-speed blender. Remove the vent from the blender lid and place a clean dish towel or paper towel over it. Blend on medium speed until smooth and creamy. Repeat with the remaining soup. Return the blended soup to the pot.
*Season to taste with more salt and warm over low heat until warmed through.
*Garnish bowls of soup with a drizzle of pomegranate molasses, pomegranate seeds, pumpkin seeds, parsley, and black pepper. Serve hot!
