Golden Butternut Squash and Coconut Milk Soup topped with a vibrant pomegranate gremolata. Vegan, gluten free, and incredibly cozy and nourishing, this baked butternut squash soup is a must-make!

Why You’ll Love this Butternut Coconut Milk Soup

• One-pan roasting. All of the vegetables and aromatics are roasted in the same pan for convenience. This creates maximum flavor from caramelization with very little hands-on work.
• Vegan + gluten free. Silken tofu and creamy coconut milk blend with the roasted veggies to a create a rich, velvety soup that’s entirely plant-based.
• Warm spices + bright finish. Anti-inflammatory spices like turmeric and ginger roast with the veggies to develop depth, while a final squeeze of fresh lemon juice keeps the soup light and fresh.
• Textured topping. The pomegranate and pistachio gremolata adds color, crunch, and extra nutrients to make each bowl feel special and satisfying.

This butternut coconut milk soup is the true definition of a hug-in-a-bowl. Just like my Immune-Boosting Chicken and Rice Soup, it offers feel-good ingredients to support and nourish you this time of year.

You also can’t beat the streamlined preparation of roasting everything in the same baking dish. There is minimal slicing and dicing required, and most of the veggie prep can be done in advance. (Same goes for this cozy Tomato and Red Pepper Soup.)

Finish with a sprinkle of the vibrant gremolata topping and you have the ultimate winter comfort meal.

And if you’re a fan of butternut squash soups, check out my Butternut Squash and Apple Soup next!

The Ingredients

• Butternut squash: You need 1 (2-2.5 lb.) butternut squash OR honeynut squash. Roasting brings out its natural sweetness and creates a deeper, more complex flavor than simmering alone.
• Spices: A mix of ground ginger, turmeric, and paprika create a vibrant spice profile for the soup.
• Bell Pepper: Red bell pepper becomes sweet and jammy after roasting, adding brightness and additional sweetness.
• Onion: I suggest using yellow or sweet onion, which are slightly more mellow than white onion. Alternatively, you can use shallots.
• Garlic: Fresh garlic roasts alongside the vegetables, which renders it mellow and deeply aromatic.
• Tofu: Silken tofu blends seamlessly into the soup to create a velvety-rich, creamy consistency. Tofu also adds an excellent source of protein to the soup.
• Broth: Feel free to use vegetable, chicken, or even bone broth.
• Coconut Milk: Adds richness and subtle sweetness that pairs beautifully with the warm spices. You can either use canned coconut milk or refrigerated coconut milk.
• Lemon Juice: You need both the zest and juice of 1 whole lemon, which adds acidity and brightness to the soup.
• Pomegranate: Pomegranate arils add juicy pops of sweet, tart flavor, as well as loads of antioxidants.
• Pistachios: Look for salted, roasted pistachios, which bring nutty crunch into the equation. Alternatively, you can use toasted pine nuts.
• Mint: Fresh mint leaves help cut through the richness and ties the topping together with a fresh finish. If you’re not a fan of mint, you can use parsley instead.

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Slice butternut squash in half lengthwise and scoop out seeds. Score the flesh in a crosshatch design and arrange on a large baking sheet or baking pan.

Step 2: Add bell pepper and onion segments and coat everything in oil and spices. Flip butternut squash so it’s cut-side down. Place garlic cloves in a small piece of foil or parchment paper and lightly drizzle with oil. Wrap loosely and place in baking pan. Roast for 1 hour.

Step 3: Prepare Pomegranate Gremolata by combining pomegranate arils, pistachios, mint, & lemon zest in a small bowl.

Step 4: Mix to combine and set aside.

Step 5: Scoop out the flesh of the roasted butternut squash and transfer it a blender.

Step 6: Warm broth and coconut milk in a small saucepan.

Step 7: Add remaining veggies, tofu, and warm broth mixture to blender with squash.

Step 8: Blend on high speed until smooth and creamy. Finish with a squeeze of fresh lemon juice.

Pour Butternut Coconut Milk Soup into bowls and garnish with Pomegranate Gremolata.

Recipe Variations

• Add spice. If you’re craving a kick of heat, add 1 to 2 teaspoons of Calabrian chiles or chili crunch to the soup.
• Swap tofu for beans. In place of silken tofu, you can add 1 can of drained and rinsed small white beans, such as navy beans. This way, you’re still getting a great source of protein AND fiber. (I also bolster the broth of this White Bean Soup this blended white beans.)
• Use a different squash. In place of butternut squash, honeynut (my personal favorite!), delicata, or even acorn squash will work well. (Side note: I made an amazing Twice-Baked Honeynut Squash recipe last holiday season that I’m still dreaming about!)
• Add extra protein. If you’re not making the soup vegetarian, the easiest way to add quality protein is by using bone broth instead of vegetable broth. If you do wish to keep the soup vegetarian, I suggest adding white beans, extra tofu, or a big scoop of plain Greek yogurt.

Serving Suggestions

While this baked butternut squash soup is mighty satisfying on its own, it also pairs well with a variety of salads and sandwiches. Here are a few suggestions:

• Salad: ANY of these Cucumber Salad Recipes will be a fresh, crunchy compliment to the creamy soup. I also love this Crispy Quinoa Salad with asparagus.
• Sandwich or wrap. My absolute favorite Green Goddess Chicken Salad is perfect for building a sandwich or wrap to serve alongside soup.
• Crispy Zucchini Cakes are a fabulous vegetarian option. Same goes for this Burrata Bruschetta.

How to Store and Reheat

• Store: Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 5 days. For the best texture, store the topping separately.
• Freeze: This Butternut Coconut Milk Soup freezes VERY well thanks to the coconut milk and tofu. Transfer cooled soup to freezer-safe containers or zip-top bags, leaving a little room for expansion. Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
• Reheat: Reheat on the stovetop over medium heat, stirring occasionally, until warm. Add an extra splash of broth or water, if needed, to help loosen the broth.
  • If reheating from frozen, gently defrost in a saucepan over low heat.

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If you try this baked butternut squash soup, post a photo and tag #dishingouthealth so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!