Coconut Butternut Squash Soup Recipe | Easy vegan Thanksgiving meal idea!

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often more affordable.

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: pumpkin

Sweet potatoes provide similar nutrition and flavor, while pumpkin is often less expensive.

Preheat the oven to 375F.

Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up.

Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it's done. Let it cool for about 10min.

Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms.

Dice the carrot and onion. Coarsely chop the garlic.

Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth.

Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic.

Season with the pepper and 1 tbsp of salt. Sauté for 5-8min.

Add in the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute.

Add in the veggie stock, water, and coconut milk (set aside a little bit for garnish).

Turn up the heat to medium high, cover, and bring it to a boil.

Transfer the soup to the blender or use a stick blender if you have one. Blend on high until nice and velvety.

Pour the soup back into the pot and cover to keep it nice and hot.

Heat up a frying pan on medium heat. Add in the shredded coconut.

Toast for a few minutes until golden brown. Set aside.

Wipe out the pan with a paper towel and place back on medium heat.

Sauté the broccolini for 3-4min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4min.

Place some of the veggies in the middle of your serving bowl. Then, pour around it 2 cups of soup.

Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens