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A warm, creamy, comforting vegan butternut squash soup with soothing coconut milk and with the hint of oregano. Check out the detailed recipe of this easy peasy butternut squash and coconut milk soup with step-wise pictures.
Fall is here, and I can see pumpkins, butternut squash, spaghetti squash and acorn squash everywhere. I love soups anytime, but I do need to agree that relishing a warm bowl of soup in fall and winter is always special. So glad to share this fall special butternut squash soup this season. You can find a few interesting soup recipes on my blog archives as well.
I got this recipe from my colleague and as always modified it slightly to suit our taste buds. Wondering what’s special about this soup,
I know chopping butternut squash is quite a task but no pain no gain. But I see chopped butternut squash these days in the grocery stores. So if time is pressing, you can always opt for that. I usually get a big one and cut them over the weekend and store in the refrigerator for later use. I went with store-bought coconut milk, but you can prepare fresh coconut milk at home as well. You can find the recipe for homemade coconut milk here.
Now let’s get straight to the recipe,
How to make the vegan butternut squash and coconut milk soup?
Ingredients:
Steps:
That’s it. Yummy butternut squash soup is ready.
Notes:
Vegan Butternut Squash Soup with Coconut Milk
A warm, creamy, comforting vegan butternut squash soup with soothing coconut milk and with the hint of oregano.
Course: Appetizer, Soup
Cuisine: American
Keyword: butternut squash coconut milk soup
Servings: 5
Calories: 169 kcal
:
Instructions
Preheat the oven to 350 deg F
Peel and deseed the butternut squash and chop them into cubes.
In a big bowl, add the cut butternut squash, oil, and oregano. Toss them nicely.
Spread it evenly in a cookie tray lined with aluminum foil or parchment paper.
Bake them in the oven for one hr at 350F. At around 30 minutes, mix the veggies and flip them. Bake again for 30 minutes.
Allow it to cool and blend it into a fine puree by adding vegetable broth.
Now add the coconut milk to the pureed squash, required salt and pepper let it simmer for 15-20 minutes over medium heat.
That's it. Yummy butternut squash soup is ready.
Recipe Notes
Nutrition Facts
Vegan Butternut Squash Soup with Coconut Milk
Amount Per Serving
Calories 169 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 8g 40%
Cholesterol 0mg 0%
Sodium 1037mg 43%
Potassium 493mg 14%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 2g 4%
Vitamin A 241.6%
Vitamin C 29.1%
Calcium 6.5%
Iron 13.3%
* Percent Daily Values are based on a 2000 calorie diet.