This post is sponsored by Califia Farms, maker of fine (and super yummy) non-dairy milks, creamers, yogurts, and coffee drinks. I used the Califia Farms Toasted Coconut Almondmilk to make this stellar Coconut Butternut Squash Soup. Don’t miss the video below for more perfect vegan Thanksgiving recipes!
I love that our baby will be born during soup season, aka winter. I’m already putting together a list of soup and stew recipes that I’ll make and freeze in the coming months as we prepare for this Little One to arrive. Soup is just so nourishing and grounding. It’s no wonder that in Chinese Medicine it’s recommended new moms eat warm soups everyday to replenish their Qi (energy).
I created this Coconut Butternut Squash Soup to serve on Thanksgiving, but it’s so good I know I’ll appreciate it postpartum. I’m also planning on making the Cure-all Lentil Soup from my cookbook (page 91), Green Gumbo (with lots of wild mushrooms added), Sweet Potato Chili, Beet & Sweet Potato Soup, Black Bean Coconut Stew, and Zuppa di Fagioli (white bean soup). Oh wow, it looks like I have a lot of work ahead of me. I guess I should plan a meal prep party!!
Butternut squash soup is actually one of the first recipes I learned to make when I first started cooking for myself in college. I had never even seen a butternut squash until I went away to school in Boston, and spotted one at the grocery store. At the time I was passionate about trying new foods, and I was intrigued by this fair-skinned, misshapen pumpkin-type thing. I carried it home, and promptly went searching blogs for something to do with it. Of course I landed on butternut squash soup right away.
First off I needed to learn how to open it. I can’t remember completely, but I think I read a tutorial and decided my best course of action was to peel it with a knife instead of the crappy peeler I had. I do remember that it took me forever! But once the peeling, seeding, and chopping was complete, I made a simple soup with it. Despite its simplicity, I was blown away, and forever hooked on butternut squash.
This Coconut Butternut Squash Soup is just as simple as that first one I made back in 2007. To bring out the most flavor and depth the squash is roasted along with apple, garlic, and onion before becoming a creamy bisque. The Califia Farms Toasted Coconut Almondmilk makes it extra creamy, and I love the toasted coconut flavor that it adds to the soup. Since the soup is both savory and sweet, I like to balance it even more with some special garnishes: pomegranate molasses, pomegranate seeds, parsley, and toasted pumpkin seeds (or toasted coconut). That tartness from the pomegranate and the crunch from the seeds really take this soup to the next level. And if you plan on serving it to guests they will be so impressed by how gourmet it looks.
Watch the video below and you’ll see how easy it is to make this delicious soup. If you’re intimidated by butternut squash, don’t worry, the video will show you the best way to open & slice it. (Use a peeler, not a knife! I’ve learned from experience!) You also don’t want to miss the other two Thanksgiving-friendly recipes in the video: hearty lentil loaf, and easy mashed sweet potatoes made with Califia’s pumpkin spice creamer.
- 1 medium butternut squash, peeled, cored, and cubed (about 4-5 cups)
- 1 granny smith apple, cored and cubed
- ½ yellow onion, cut into a few thick slices
- 1 garlic clove, whole
- 2 tablespoons grapeseed oil
- ½ teaspoon sea salt
- 2 ½ cups vegetable broth
- 2 cups Califia Farms Toasted Coconut Almondmilk
- 2 tablespoons pomegranate molasses
- ¼ cup pomegranate seeds
- 2 tablespoons toasted pumpkin seeds, or toasted coconut
- ¼ cup fresh parsley
- Black pepper, to taste
- Preheat oven to 375° and line a baking sheet with parchment paper or a silicone baking mat.
- Place the squash, apple, onion, and garlic into a mixing bowl and drizzle on grapeseed oil.
- Toss the veggies well in the oil, then spread evenly onto the baking sheet, and sprinkle on sea salt.
- Roast for 45-55 minutes, or until squash is tender.
- Transfer the roasted veggies to a dutch oven on medium-heat. Then add the vegetable broth and Toasted Coconut Almondmilk, and bring to a simmer.
- Cook for about 15 minutes.
- Allow the soup to cool until safe enough to blend in the blender. If you’re using an immersion blender to puree the soup, you can do so while it is still hot (just be careful it doesn’t splash).
- Blend until creamy!
- Season to taste with more salt, and if necessary, reheat it on the stove before serving.
- Garnish with a drizzle of pomegranate molasses, pomegranate seeds, pumpkin seeds, parsley, and black pepper.