Butternut Squash Soup with Coconut Milk

A rich and creamy roasted butternut squash soup with coconut milk, roasted garlic, peppers, onions and tomatoes, woodsy rosemary and thyme and just enough miso for a deep layer of umami brimming in every bite. Good for you cozy comforting vegan food to enjoy and nourish you all winter long.

Course Soup

Cuisine American

Keyword butternut squash soup, vegan soup

Servings people

Calories 252kcal

Author Florentina

Ingredients

1 lb butternut squash peeled & cut into 2 inch cubes
1 large carrot peeled & cut into 2 inch pieces
1 yellow onion peeled + quartered
1 bell pepper cut into 2 inch pieces, core discarded
1 head garlic
1 cup cherry tomatoes
1 sprig fresh rosemary
1 tsp dried thyme
1 tsp sweet smoked paprika
1 pinch red chili flakes
15 oz can coconut milk low fat
3 Tbsp nutritional yeast
2 tbsp white miso
1-2 cups water or as needed

Garnish Ideas

fried sage or fresh basil leaves + red chili flakes, sesame seeds, toasted pumpkin seeds, a drizzle of chili crisp, bruschetta chunks, scallions etc

US Customary - Metric

Instructions

Preheat oven to 400”F and line a large rimmed baking sheet with parchment paper.
Peel then dice the butternut squash into 2 inch cubes or so (scoop and discard the seeds).
1 lb butternut squash
Peel the carrot and cut it into 2 inch pieces.
1 large carrot
Add all the butternut, carrot, onion, bell pepper and tomatoes to the prepared baking sheet.
1 lb butternut squash, 1 yellow onion, 1 bell pepper, 1 cup cherry tomatoes, 1 large carrot
Slice the pointy end off of the garlic bulb and add it to the tray with the veggies.
Drizzle everything with a generous pouring of olive oil, add the rosemary, thyme, paprika, chili flakes and a good pinch of salt then give everything a toss to coat. Make sure to place the garlic cut side down in the middle of the pan to prevent it from burning.
1 lb butternut squash, 1 sprig fresh rosemary, 1 tsp dried thyme, 1 tsp sweet smoked paprika, 1 pinch red chili flakes
Roast everything together for 25 minutes, give it a toss and continue cooking another 20 to 25 minutes until the veggies have softened.
Discard the rosemary sprig and set the garlic head aside for a few minutes until cool enough to handle.
Transfer all the roasted veggies into your Vitamix blender together with the nooch, miso, coconut milk and a cup of water. Squeeze the roasted garlic cloves out of the paper straight into the blender.
15 oz can coconut milk, 3 Tbsp nutritional yeast, 2 tbsp white miso, 1-2 cups water
Process everything on the hot liquid setting until silky smooth adding more water to achieve a thinner consistency if desired.
Adjust seasonings to taste with extra salt and pepper and serve hot with your favorite garnishes and a grilled pice of garlic rubbed bruschetta.
fried sage or fresh basil leaves + red chili flakes, sesame seeds, toasted pumpkin seeds, a drizzle of chili crisp, bruschetta chunks, scallions etc

Video

Notes

The Coconut Milk - Although I'm using it for lusciousness and creaminess I like to reach for the low fat cans because it's more than enough and nobody needs that extra saturated fat. Do as you please! The most important part is to use real organic coconut milk that contains only 2 ingredients: coconut + water. No gums, no preservatives, no extras and is certified fair trade.
Roasted Garlic -Start with one large head of garlic and slice off the pointy end to expose the cloves. Season it well with the rest of the veggies and make sure to place it cut side down in the middle of the pan surrounded by the veggies. This method will help it steam and cook on the inside without drying out and burning, yielding a buttery soft texture with a mildly sweet aroma and no pungency. So good you could slather it on toast and call it a day. DON'T SKIP IT!
Miso + Nooch - Savory goodness packed with micronutrients and brimming with umami flavor, use both, you'll be happy you did.
Fried Sage - My favorite garnish this time of the year that tastes and smells like the holidays. Simply fry dry sage leaves in some melted vegan butter until crispy and sprinkle with some fine sea salt. You can even spoon some of that sage butter over the top for a little divine indulgence worth all the calories.

Nutrition