A deliciously easy butternut squash soup with coconut milk that’s made with only 4 ingredients that are vegan. Tender butternut squash and potato simmered in vegetable stock then blended with coconut milk. Garnished with parsley or your favorite herbs.
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Why You'll Love This Recipe
- This is a classic recipe I was taught by a commercial chef that I adapted to suit a plant based diet. This recipe proves that simple meals are often the best meals.
- It's easy to make with minimal effort. Simply chop and drop the simple ingredients into one pot.
- Cost-effective - only four main ingredients are needed, which are all vegan.
- A warm and comforting delicious soup, providing a soothing and cozy feeling that the whole family will love.
- This easy butternut squash soup recipe is dietary friendly - gluten-free, oil-free, soy-free, corn free, dairy free, vegan, nut free and grain free. (check vegetable stock ingredients)
- It's the best when dunking in freshly baked bread - try out my favorite vegan dinner rolls or an easy 3 ingredients bread called Damper
Ingredients You'll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Whole butternut squash (aka butternut pumpkin) will be deseeded (take out any stringy parts too), peeled and roughly chopped into chunks prior to simmering. It's the same process in this delicious recipe of vegan stuffed butternut squash..
Potatoes help to thicken up this vegan butternut squash soup.
Generally, I like to use an all-rounder potato, however use either Yukon Gold or New Red, which are great for boiling.
If you’re unsure, ask your local grocer. The potatoes will also need to be peeled and cut into chunks.
Vegetable stock boosts the flavors of the butternut squash and potatoes, I alternate between veggie stock (affiliate link), veggie broth and vegetable bouillon.
You’ll want to make sure that there is enough salt, so do a taste test. You can of course use homemade stocks/broths.
Coconut milk (or cream) will help create a silkier consistency and surprisingly isn’t overpowering in flavor. It compliments the ingredients well.
You can use a can of coconut milk or the variety in a UHT carton.
You can also use light coconut milk if desired.
Either way, this is a common ingredient found in a lot of vegan cooking, if you have leftovers, try this vegan asparagus soup with coconut milk.
Parsley or fresh herbs and black cracked pepper for garnishing, not only do fresh herbs look great with the contrasting colors but they also taste fabulous.
How To Make Easy Butternut Squash Soup With Coconut Milk
Cook the Butternut Squash and Potatoes
Turn the heat down to low and simmer for 15 minutes or until the vegetables are completely cooked. Turn off the heat and allow the pot to stand for 5 minutes.
Make The Creamy Butternut Squash Soup
Use an immersion blender (stick blender (affiliate link)) to blend the contents in the pot (I find this is the easiest way to blend but be careful of the hot liquid) until a smooth velvety soup is achieved.
Stir through coconut milk/cream which will create a creamy texture.
Do a taste test, and adjust with salt, if needed, to suit your liking. Serve warm in a pretty bowl (affiliate link) garnished with parsley, a crack of black pepper and a swirl of coconut milk. Try a side of vegan gluten free cornbread with it. Yum!
See the garnish suggestion below for more ideas.
When peeling the butternut squashes, make sure to use a sharp knife to make it easy to cut into the tough skin. This is the hardest part of this recipe.
If you do not have an immersion blender (affiliate link), use a high-speed blender or a food processor, however, it is important the lid be left ajar, to allow some of the hot air to escape.
Save time, by peeling and chopping the vegetables and keeping them covered in the fridge for when you are ready to cook. Keep the potatoes in a bowl of water to prevent oxidization (no more than a couple of hours).
For some pepperiness - add some fresh ginger (grated) or some chili (either dry or fresh).
Try adding fresh garlic cloves or roasted garlic cloves. If using fresh garlic, add it during the boiling phase. If adding roasted garlic, add toward the end before blending.
Use this recipe of roasted pumpkin seeds (that you saved from the squash) to use as a garnish or as a healthy snack.
Try adding oven-roasted chickpeas in place of croutons.
Add a handful of various chopped-up herbs in addition to parsley, try rosemary, coriander, thyme, basil, chives or spring onions.
Caramelized onions can add a lovely sweetness
Chopped nuts such as pecans, walnuts, macadamias, coconut flakes or more. Roasting them would elevate their flavoring further.
This type of soup can be stored in the fridge for up to 5 days. Simply cool it down to room temperature first, then transfer it to an airtight container and keep it in the fridge until the next time it is needed.
Other Vegan Soup Recipes
Pumpkin and carrot soup is a vibrant vegan soup with ginger, caraway and sage resulting in a warming, smooth and nutritious meal during those fall months.
Tomato fennel soup, an irresistible combination of tomatoes and fennel simmered in garlic and onion without oil.
Vegan asparagus soup is similar to this vegan butternut squash with coconut milk soup as it is also made with coconut milk and potatoes.
Easy vegan broccoli soup is a very popular recipe using minimal ingredients and again coconut milk.
Spicy cauliflower soup is for the folk who are keen on a hot warming bowl of goodness without any added oil.
Sweet potato and pumpkin soup is divinely silky, healthy and creamy. This recipe is without oil but with all those cozy flavors.
One of my favorites! Lebanese lentil soup. It's packed with nutrients and protein, a real crowd-pleaser.
Other Butternut Squash Recipes
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Easy Butternut Squash Soup With Coconut Milk (Vegan)
- 4 medium Potatoes peeled and chopped
- 1 medium Butternut squash (aka butternut pumpkin) peeled, deseeded (take out the stringy parts too) and chopped
- 4-5 cups Vegetable stock
- 400 ml Coconut milk or cream
- 1 pinch Sea salt to taste
- 1 handful Flat leaf parsley for garnishing. finely chopped
- In a large pot over high heat, add potato, pumpkin and vegetable stock and bring to a soft boil, turn the heat down to low and simmer for 15 minutes or until vegetables are completely cooked. Turn off heat and allow pot to stand for 5 minutes.4 medium Potatoes, 1 medium Butternut squash, 4-5 cups Vegetable stock
- Use an immersion blender (stick blender) to blend the contents in the pot until smooth. Stir through coconut cream/milk, taste test and adjust with salt if needed to suit your liking. Serve warm garnished with parsley.400 ml Coconut milk, 1 pinch Sea salt, 1 handful Flat leaf parsley
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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