Golden Butternut Squash and Coconut Milk Soup is a delightful dish that warms the soul with its creamy texture and rich flavors. This vegan and gluten-free soup features the natural sweetness of roasted butternut squash, complemented by the smoothness of coconut milk, creating a dish that is both cozy and nourishing. Topped with a vibrant pomegranate gremolata, this soup is not just a meal but an experience that evokes the essence of comfort food.

Why You’ll Love This Golden Butternut Squash and Coconut Milk Soup

This soup is more than just delicious; it also offers numerous benefits. First, it’s vegan and gluten-free, making it suitable for various dietary needs. The combination of butternut squash and coconut milk provides a rich source of vitamins and healthy fats, while the spices like turmeric and ginger add anti-inflammatory properties. Additionally, the vibrant colors of this dish, including the golden-hued squash and the radiant gold of the coconut milk, make it visually appealing. It’s a perfect recipe for those looking to eat healthily without sacrificing flavor, making it a fantastic addition to your golden decor ideas for home.

Ingredients for Golden Butternut Squash and Coconut Milk Soup

Gather these items:

1 (2 – 2.5 lb.) butternut squash
3 Tbsp. extra-virgin olive oil
1 tsp. ground turmeric
1 tsp. ground ginger
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. cracked black pepper
1 red bell pepper, cored and sliced into quarters
1 yellow onion, peeled and sliced into large segments
4 garlic cloves (peel on)
1 (15 to 16-oz.) block silken tofu, drained
2 cups lower-sodium vegetable broth
1/2 cup coconut milk (canned or refrigerated)
1 tsp. lemon zest + 1 Tbsp. fresh lemon juice, divided (from 1 lemon)
1/3 cup pomegranate arils
1/4 cup roasted, salted pistachios, finely chopped
1 Tbsp. finely chopped fresh mint leaves

How to Make Golden Butternut Squash and Coconut Milk Soup Step-by-Step

Step 1: Preheat oven to 400ºF. Slice butternut squash in half lengthwise and scoop out the seeds. Score the flesh in a crosshatch design and place in a 9×13-inch baking dish. Arrange bell pepper and onion segments around squash and drizzle everything in olive oil. Mix spices in a small bowl and sprinkle evenly over the vegetables. Flip butternut squash cut-side down. Wrap garlic cloves in foil or parchment paper with a drizzle of olive oil. Place in the baking dish with veggies. Roast until squash is fork-tender, about 60 minutes.
Step 2: In a small bowl, combine pomegranate arils, pistachios, mint, and lemon zest to prepare Pomegranate Gremolata. Set aside.
Step 3: Combine vegetable broth and coconut milk in a small saucepan and bring to a gentle simmer.
Step 4: Scoop out the flesh of the roasted butternut squash and transfer it to a blender. Add roasted bell pepper, onion segments, garlic, silken tofu, and warm broth mixture. Blend on high speed until smooth and creamy. Stir in 1 Tbsp. of fresh lemon juice. Taste and adjust seasonings as needed. Pour soup into bowls and garnish with Pomegranate Gremolata and a drizzle of olive oil, if desired.

Pro Tips for the Perfect Golden Butternut Squash and Coconut Milk Soup

Keep these in mind:

This soup is vegan and gluten-free.
Adjust spices to taste to suit your preferences.
Store leftovers in the fridge for up to 3 days.
For extra creaminess, consider adding more coconut milk.
Try using different toppings like toasted seeds or herbs for variation.

Golden Butternut Squash and Coconut Milk Soup Recipe - ?utm Source=rss&utm Medium=rss&utm Campaign=golden - additional detail

Best Ways to Serve Golden Butternut Squash and Coconut Milk Soup

For an exquisite dining experience, serve this soup with a side of crusty bread or a fresh salad. You can also pair it with golden foods for a healthy diet, such as quinoa or brown rice, to make it a complete meal. The soup can also be a delightful starter for a dinner party, impressing your guests with its beautiful presentation and unique flavor.

How to Store and Reheat Golden Butternut Squash and Coconut Milk Soup

To store, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. To reheat, simply pour the soup into a pot and warm it over low heat until heated through. This makes it perfect for meal prep and quick lunches throughout the week.

Frequently Asked Questions About Golden Butternut Squash and Coconut Milk Soup

What’s the secret to perfect Golden Butternut Squash and Coconut Milk Soup?

The secret lies in roasting the butternut squash until it’s deeply caramelized, enhancing its natural sweetness and flavor. The combination of spices, especially turmeric and ginger, adds depth and complexity to the soup.

Can I make Golden Butternut Squash and Coconut Milk Soup ahead of time?

Yes, this soup can be made ahead of time. In fact, the flavors improve after a day in the fridge! Just reheat it before serving.

How do I avoid common mistakes with Golden Butternut Squash and Coconut Milk Soup?

To avoid common mistakes, ensure the butternut squash is cooked until fork-tender. Blending too quickly can cause splatter; make sure to vent your blender lid while blending. Adjust seasoning at the end to suit your taste.

Variations of Golden Butternut Squash and Coconut Milk Soup You Can Try

Feel free to experiment with different ingredients! Add in some golden jewelry designs of spices like cumin for a warm twist, or mix in some chopped kale for added nutrition. You can also substitute the silken tofu with cashews for a nutty flavor or use different vegetables like sweet potatoes for a different taste experience.

Golden Butternut Squash and Coconut Milk Soup Recipe

Author: basmer
Total Time: 80 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

Golden Butternut Squash and Coconut Milk Soup topped with a vibrant pomegranate gremolata. Vegan, gluten free, and incredibly cozy and nourishing.

Instructions

Preheat oven to 400ºF. Slice butternut squash in half lengthwise and scoop out the seeds. Score the flesh in a crosshatch design and place in a 9×13-inch baking dish. Arrange bell pepper and onion segments around squash and drizzle everything in olive oil. Mix spices in a small bowl and sprinkle evenly over the vegetables. Flip butternut squash cut-side down. Wrap garlic cloves in foil or parchment paper with a drizzle of olive oil. Place in the baking dish with veggies. Roast until squash is fork-tender, about 60 minutes.
In a small bowl, combine pomegranate arils, pistachios, mint, and lemon zest to prepare Pomegranate Gremolata. Set aside.
Combine vegetable broth and coconut milk in a small saucepan and bring to a gentle simmer.
Scoop out the flesh of the roasted butternut squash and transfer to a blender. Add roasted bell pepper, onion segments, garlic, silken tofu, and warm broth mixture. Blend on high speed until smooth and creamy. Stir in 1 Tbsp. of fresh lemon juice. Taste and adjust seasonings as needed. Pour soup into bowls and garnish with Pomegranate Gremolata and a drizzle of olive oil, if desired.