Best Vegan Butternut Squash Soup With Ginger Apple And Coconut Milk Recipes

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Roasted Butternut Squash Soup with Coconut Milk image

A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!

Provided by Mrs.Stvnsn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 medium head garlic, halved crosswise
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
1 medium onion, quartered
1 medium leek, white portion only, chopped
1 (1 1/2 inch) piece fresh ginger, peeled
4 cups chicken broth, divided
1 cup coconut milk
1 teaspoon curry powder, or more to taste
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 4 mg, Fat 8.9 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 7.2 g, Sodium 796.9 mg, Sugar 8.1 g

BUTTERNUT SQUASH SOUP WITH COCONUT MILK AND GINGER

Butternut Squash Soup with Coconut Milk and Ginger image

Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch.

Provided by Riley Wofford

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 2h20m

Yield Serves 6 to 8; Makes about 8 cups

Number Of Ingredients 10

Ingredients

1 medium butternut squash (3 pounds)
3 tablespoons safflower or other neutral-flavored oil
Kosher salt and freshly ground pepper
3/4 cup thinly sliced shallots (3 medium)
3 cloves garlic, smashed and peeled
2 tablespoons minced ginger (from a 2-inch piece)
3/4 teaspoon ground coriander
4 cups low-sodium vegetable broth
1/2 cup coconut milk, plus more for serving
1 tablespoon fresh lime juice (from 1/2 lime)

Steps:

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). 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. Roast until squash is very tender when pierced with the tip of a knife, 50 to 55 minutes. Let cool slightly, about 15 minutes.
In a 6-quart pot or Dutch oven, heat remaining 2 tablespoons oil over medium. Add shallots and garlic, season with salt and pepper, and 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, then reduce heat to medium-low and simmer, stirring a few times, 30 minutes. Let cool 5 minutes.
Working in batches, puree soup in a blender until smooth. Return to pot; heat over medium. 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 and sprinkled with toasted squash seeds, if desired. Soup can be stored in an airtight container in refrigerator up to 1 week.