Coconut Cream and Roasted Butternut Squash Soup

"A super easy, delicious, plantbased dinner to kick off the New Year!"
-- @bethbierema
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  • Recipe Card
Prep time 10mins
Cook time 1hr

Recipe Card


  • 1 large (about 2 1/2 pounds) butternut squash, halved and seeds discarded
  • 2 tablespoons avocado oil, divided
  • 1 onion, peeled and finely chopped
  • 4 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon maple syrup, optional
  • pinch nutmeg
  • 1/4 teaspoon black pepper
  • 3 1/2 cups water, or broth
  • 1 14 oz can full fat coconut milk
  • 1/4 cup fresh dill, or thyme, chopped
  • 1/2 cup roasted squash seeds, optional


  • Step 1

    Preheat oven to 425˚F. Drizzle the flesh side of the squash with 1 tablespoon oil and lay cut side down on a baking tray. Roast for 40-50 minutes or until tender.

  • Step 2

    Meanwhile heat remaining oil in pot over medium heat. Add chopped onion and garlic cloves along with salt.

  • Step 3

    Once squash is cooked and slightly cooled, scoop squash out of the skin and into pot and add 3 cups of broth, nutmeg, maple syrup and 1/4 tsp pepper. Purée with a stick blender or add to a blender (blend in batches if necessary). Add a can of full-fat coconut milk (saving some to make "web" if you want!) & more salt and pepper if desired! If still too thick, add another cup of broth.

  • Step 4

    To serve: Top soup with roasted seeds (if desired), the coconut cream web (see post for instructions!), and fresh herbs. Enjoy!

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