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Golden Butternut Squash and Coconut Soup
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5 from 2 votes

Golden Butternut Squash and Coconut Milk Soup

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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup/Stew
Cuisine: Mediterranean, middle eastern
Diet: Gluten Free, Vegan
Servings: 4
Author: Jamie Vespa MS, RD

Equipment

  • 9x13-inch Baking Dish
  • Small saucepan
  • Blender

Ingredients

  • 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

  • Roast veggies. Preheat oven to 400ºF. Slice butternut squash in half lengthwise and scoop out the seeds. Use a sharp knife to score the flesh in a crosshatch design and place in a 9x13-inch baking dish.
    Arrange bell pepper and onion segments around squash and drizzle everything in olive oil. Mix spices (turmeric, ginger, paprika, salt, and pepper) in a small bowl and sprinkle evenly over the vegetables. 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 olive oil. Wrap loosely and place in the baking dish with veggies. Transfer pan to the oven and roast until the squash is fork-tender, about 60 minutes.
  • Meanwhile, prepare Pomegranate Gremolata. In a small bowl, combine pomegranate arils, pistachios, mint, and lemon zest. Set aside.
  • Warm broth. Once the veggies are almost done roasting, combine vegetable broth and coconut milk in a small saucepan and bring to a gentle simmer.
  • Blend. Scoop out the flesh of the roasted butternut squash and transfer it a blender. Add roasted bell pepper and onion segments, along with garlic (removed from skin), silken tofu, and warm broth mixture. Blend on high speed until smooth and creamy. (Note: I like to remove the center piece of the blender lid and place a clean kitchen towel over the opening to avoid splatters while releasing some steam.)
    Remove lid and 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

  • 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 soup freezes VERY well. 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.

Nutrition

Serving: 1.5cups | Calories: 348kcal | Carbohydrates: 42g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 695mg | Fiber: 11g | Sugar: 13g