Roasted butternut squash, lime and coconut soup

$ 20.00
4 servings
Spicy Level:

The brightly colored and well-known vegan soup with a tropical flavor that will cheer you up. An autumn classic turned into a tropical hit.

Dietary restrictions

  • 8 C /2 L (850g) butternut squash, diced (one average-sized butternut squash)
  • 2 tbsp olive oil, divided
  • 1 tsp ground cumin
  • 1 large onion, chopped
  • 20 oz (600 ml) vegetable stock
  • 1/4 C cilantro, chopped and divided
  • 1 cayenne pepper chopped (optional)
  • 10 oz (295 ml) coconut milk
  • 1 lime, juiced
  • salt & pepper, to taste


  • vegan sour cream, additional coconut milk, roasted squash seeds

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.

Meanwhile, in a large saucepan over medium-heat, add 1 tbsp olive oil, cumin and coriander and stir frequently for about 3 minutes.

Add onion and cook 5 minutes, until clear, then add broth.

Remove peel from squash if not already done, then add to pot along with half the cilantro.

Simmer gently for 20 minutes or until squash is soft. Stir in 1 cup of the coconut milk, as well as the lime juice and half of chopped cayenne pepper.

Using an immersion blender, carefully puree until smooth. Season with salt & pepper. Garnish with coconut milk or vegan sour cream, and remaining cilantro.

Roasting pumpkin or squash seeds:

Preheat oven to 325F (160C).

Before the pulp has dried on the seeds, rinse them under cool water and discard the pulp.

If desired, toss the seeds with a drizzle of oil and sprinkle of salt.

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.