Roasted Butternut Squash, Lime & Coconut Soup

I cut this soup recipe out of the Ottawa Citizen newspaper many years ago – and it’s been one of my favorites ever since. The coconut milk makes it so rich and creamy and the cilantro (fresh coriander) and lime give it such a fresh, summer-taste, any time of the year.

Roasted Butternut Squash, Lime & Coconut Soup (Vegan, Gluten-Free)

I veganized the original recipe by using vegetable broth instead of chicken, and garnishing with additional coconut milk (or Tofutti sour cream) instead of dairy-based sour cream. I also significantly increased the spices, cilantro, and lime juice because I didn’t find them to be strong enough.

Roasted Butternut Squash, Lime & Coconut Soup (Vegan, Gluten-Free)

Notes:

  • I normally don’t peel butternut squash before roasting it – I find that it’s easier to remove the peel after it’s roasted and cooled-off for about 10 minutes
  • This soup freezes very well, so if I’m only making this for two, I serve half now, and then freeze the other half for later
  • Also, when you scrape out the seeds of the butternut squash, don’t toss them out! Like pumpkin seeds, they’re great lightly roasted in the oven – and if you like a little crunch in your soup, they make a nice garnish as well! I’ve included directions for roasting the seeds below.

Roasted Butternut Squash, Lime & Coconut Soup (Vegan, Gluten-Free)

Updates

March 30, 2018 – I made this again today and made a few changes: I increased the spices from 1 tsp to 1 Tbsp each, used a full can of coconut milk, and used 500 ml of vegetable stock instead of 600 ml. This results in a creamier and tastier soup. Recipe has been updated to reflect these changes.

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Roasted Butternut Squash, Lime & Coconut Soup

This brightly colored vegan soup, with fragrant coconut fresh coriander (cilantro) and lime will chase those blues away! Vegan / Gluten-Free / Freezer-Friendly

  • Author: Angela @ Vegangela.com
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Yield: 4-6 1x
  • Category: Soup

Ingredients

Scale
  • 1 butternut squash, seeds removed and cut into chunks
  • 2 tbsp olive oil, divided
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 large onion, chopped
  • 2 cups (500 ml) vegetable stock
  • 1/4 cup cilantro (fresh coriander), chopped and divided
  • 2 tsp finely chopped jalapeño (optional)
  • 1 can (400 ml / 13.5 oz) coconut milk
  • 1 lime, juiced
  • salt & pepper, to taste
  • Garnish: vegan sour cream, additional coconut milk, chopped cilantro, roasted squash seeds (see instructions below)

Instructions

  1. Preheat oven to 400F (200C). Toss squash with 1 tbsp olive oil. Spread squash onto cookie sheet and roast in the oven for 20 minutes until slightly browned. Remove from oven and set aside.
  2. Meanwhile, in a large stockpot over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes.
  3. Add onion and cook 5 minutes, until clear, then add broth.
  4. Use a small knife to remove the peel from the squash, then add to pot along with the cilantro (and the jalapeño, if using).
  5. Simmer gently for 20 minutes or until squash is soft. Stir in the coconut milk and lime juice.
  6. Using an immersion blender, carefully purée until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, cilantro, or roasted squash seeds (see instructions below).

Roasting pumpkin or squash seeds

  1. Preheat oven to 325F (160C).
  2. Before the pulp has dried on the seeds, rinse them under cool water and discard the pulp.
  3. If desired, toss the seeds with a drizzle of oil and sprinkle of salt.
  4. Spread the seeds out in a single layer on a baking sheet and roast in oven for 20 minutes, tossing them around at the 10-minute mark.

Notes

Adapted from a recipe in the Ottawa Citizen newspaper. Makes 7 cups (1.75 L)

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Roasted Butternut Squash, Lime & Coconut Soup (Vegan, Gluten-Free)

22 thoughts on “Roasted Butternut Squash, Lime & Coconut Soup”

  1. Hi Angela,

    I adore this soup!!! I’ve made it quite a few times and the only problem I have is trying to build in a margin to have left overs. It seems as long as there is soup on the pot, my family will continue to eat!

    This time I made a slight mistake with the seasons and tossed in cinnamon, somehow it worked just fine. Interesting to read other cooks’ additions and changes. Might try some, but your basic recipe is a true keeper.

    Reply
  2. I just made this- it’s so delicious. I always think of butternut squash as a “winter” vegetable, and never would have thought of cooking it with summery flavors like lime and cilantro, but it really works!
    What method do you suggest for peeling the squash? I tried peeling it before I cut it up, but it just laughed scornfully at my little potato peeler. I tried using a sharp knife, but couldn’t get the rind off without losing a lot of the flesh as well. I started to remove the rind after the squash was cooked, but I was too hungry and impatient to let it cool, so I kept burning my fingers, and it was taking forever to peel each individual piece, so… I just chucked it in the pot rind and all. I personally don’t mind the soup being a little lumpy, but if I was making this recipe for guests, I’d definitely want to peel the squash.

    Reply
    • Hi Morgan – I’m so glad you liked the soup! I always struggle with peeling the squash as well but my preferred method is to cut it up, roast it, and then (patiently) wait for it to cool before peeling it. Seems like the easiest way to do it. Thanks for writing!

      Reply
  3. Just came across this – looking forward to making it for dinner tonight!!! It sounds so delicious I think I’ll make a double batch cause I love soup for breakfast too 🙂

    Reply
  4. Thanks so much for this excellent recipe! This was my forst butternut soup recipe and I’m honestly so in love with this soup right now. It was all I could do to not chow down on the entire pot while it was cooking! I roasted the squash before I left for class this morning and then came home and finished preparing it. I followed the recipe exactly (but used 8oz light coconut milk instead of regular) and I’m so glad I did! I can’t think of a single change I would make. My parents, even my dad, both love this soup. Fortunately there’s plenty of leftovers 🙂 We garnished with more cilantro, sliced scallions, a shake of curry powder, squeeze of lime, and a drizzle of coconut milk. Yum!!

    Reply
    • Yay! I’m so glad to hear that it was a hit with everyone. It’s one of my favorite soups, especially when it’s cold out. The color and flavors take me to a tropical place 🙂

      Reply
  5. I just made this soup. oh.my.God. This is unreal. I was hoping this soup would last me for about a week but I think it’s gonna disappear soon. I added a tiny bit of maple syrup and curry powder.

    I was gonna add cashews to make it a little creamier but after I blended this, it wasn’t even necessary. Might even be able to reduce some of the coconut milk or use a lighter version. So creamy. That’s all I ask of my butternut squash!

    Thank you so much for sharing. I will be checking out the rest of your recipes.

    Reply
    • Hi Elena – So glad you liked this, it’s definitely one of my favorites. I like your additions too, will try that. Thanks for getting in touch & let me know what else you try 🙂

      Reply
  6. I made this for dinner tonight, but used 1 large rutabaga instead of squash. Unbelievable! I did not expect the flavours to work so well together. Thanks so much for posting this recipe!! I’m off to my second helping now…

    Reply
    • Hi Debbie, I’m so happy that you liked this soup and that your creative swap worked out for you. Thanks so much for taking the time to comment and provide your feedback! 🙂

      Reply
  7. This looks really nice, I find tomato based soups very heavy for the summer but as you said with the fresh herbs, this one would be quite nice to have all year round, esp with the lime and corriander! That’s a good tip for the butternut squash seeds, i must remember that next time.

    Reply
    • Hi Preeti – thanks for your comments. I really like this soup because it truly is great all year – the fresh tropical taste is yummy in the summer… but it’s also a nice pick-me-up during cold winter months. The seeds are super yummy… I had to stop myself from eating them all to save them for the soup!

      Reply

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