Vegan Butternut Squash Soup

Vegan Butternut Squash Soup

Ingredients
  

  • 3-pounds butternut squash
  • 3 tbsp. safflower or other neutral-flavored oil
  • Kosher salt and freshly ground pepper, to taste
  • 3 medium shallots, thinly sliced
  • 3 cloves garlic, peeled and smashed
  • 2 tbsp. ginger, minced
  • ¾ tsp. ground coriander
  • 4 cups low-sodium vegetable broth
  • ½ cup coconut milk, plus more for serving
  • 1 tbsp. fresh lime juice

Instructions
 

  • Pre-heat oven to 400°F.
  • Cut squash in half lengthwise and scoop out seeds.
  • Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper.
  • Place, cut-side down, on a foil-lined rimmed baking sheet.
  • Place in pre-heated oven and roast until squash is very tender when pierced with the tip of a knife; 50 to 55 minutes.
  • Remove from the oven and let cool slightly; about 15 minutes.
  • In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium heat.
  • Add shallots and garlic; season with salt and pepper; cook until shallots are soft and translucent; 6 to 8 minutes.
  • Add ginger and coriander; cook until very fragrant; 2 minutes.
  • Stir in broth, 1 cup water and 1 teaspoon salt.
  • Scoop flesh from cooled squash into pot.
  • Bring to a boil; reduce heat to medium-low and simmer, stirring a few times; 30 minutes.
  • Remove from heat and let cool 5 minutes.
  • Working in batches, puree soup in a blender until smooth; alternatively, if an immersion blender is available, leave soup in pot and blend until smooth.
  • Once blended together, return to pot; heat over medium heat.
  • Whisk in coconut milk; cook until warmed through; 5 minutes.
  • Remove from heat and stir in lime juice; season to taste with salt and pepper. ;
  • Serve drizzled with more coconut milk, sprinkled with toasted squash seeds, if desired.
  • Soup can be stored in an airtight container in refrigerator up to 1 week.
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