Description
Golden Butternut Squash and Coconut Milk Soup topped with a vibrant pomegranate gremolata. Vegan, gluten free, and incredibly cozy and nourishing.
Ingredients
Scale
- 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
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.
Notes
- This soup is vegan and gluten-free.
- Adjust spices to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 348
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: butternut squash, coconut milk, soup, vegan, gluten free