Vegan Butternut Squash and Coconut Soup
So creamy you won't believe it's vegan!
Servings 4 people
Ingredients
- 1 large butternut squash 3½–4 lb.
- 1 13.5- oz. can unsweetened coconut milk divided
- 1 large onion
- ½ cup unsweetened coconut flakes
- 3 garlic cloves
- 1 2 " piece ginger
- 2 Tbsp. extra-virgin olive oil
- ¼ tsp. crushed red pepper flakes
- Kosher salt
- A small handful of cilantro with stems
- 2 limes
Instructions
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Preheat oven to 300°.
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Coarsely chop the onion and garlic cloves. Transfer to a medium-sized bowl.
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Using a spoon, peel the ginger. Slice into thin pieces and place in the bowl with onions and garlic.
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Trim a handful of cilantro leaves without stems and set aside for serving. Coarsely chop remaining stems and transfer about ¼ cup chopped stems to bowl with onion. Clear your cutting board.
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Trim off both ends of 1 butternut squash, then cut through where the neck meets the bulb.
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Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. Place squash pieces cut side down on board and cut each piece in half lengthwise. Cut squash crosswise into thick slices.
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Shake coconut milk can so the coconut water and cream combine. Save 3 tbsp for serving.
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Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add onion mixture, ¼ tsp. red pepper flakes, and 1 tsp. salt and cook, stirring occasionally with a wooden spoon, until onion is translucent and soft, 5–7 minutes.
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Add squash and give everything a stir to coat. Add 3 cups water, or enough to just submerge the squash, remaining coconut milk in can, and 2 tsp. salt, then stir to combine. Raise heat to high and bring soup to a boil.
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Once soup is boiling, reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very tender, 12–14 minutes.
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Meanwhile, prepare your garnishes. Spread ½ cup coconut flakes on a rimmed baking sheet. Toast in oven until golden brown, about 5 minutes. Keep an eye on them—coconut flakes can go from golden to burnt in seconds. Cut 1 lime into wedges; set aside for serving. Using a fork or citrus reamer, juice the second lime into a small bowl.
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Time to blend! Using ladle, fill blender pitcher no more than halfway with equal parts broth and vegetables. When you secure the blender lid, make sure there is a vent for the steam to escape (many blender lids come with removable vents).
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Holding the lid down with a folded kitchen towel, carefully blend soup. Transfer to a large bowl and continue until all soup is blended.
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Pour soup back into pot and heat over medium, stirring occasionally, until you can see steam rising from the pot. Stir in lime juice and taste. Adjust seasoning where needed.
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Ladle soup into bowls. Top with a swirl of reserved coconut milk, toasted coconut flakes, and cilantro. Serve with reserved lime wedges.
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Enjoy 😀