Butternut squash coconut soup - easy vegan recipe

This cosy and warming butternut squash soup is my go-to autumn comfort food. This easy vegan and gluten-free soup recipe is packed with nutritious healthy vegetables and high in protein butter beans and pigeon peas. Serve a bowl of this creamy butternut squash soup topped with spicy roasted chickpeas for even more protein and texture. Garnish with fresh chives and pomegranate seeds to step up your topping game. This soup is rich, hearty and super nourishing and as it's high in plant-based protein it's a wholesome meal that will sustain you for hours. Enjoy a bowl of this creamy vegan soup curled up on the sofa, wrapped in a blanket, with your favourite TV show on. Leftovers will be great for a fuss-free lunch the next day, too.

Recipe created for Reducetarian. The original post can be found here.

SO EXCITED FOR THE COZY SOUP SEASON

The two best things about fall are definitely huge bowls of creamy nutritious soups on repeat and my colourful oversized jumpers. Add to this a cup of warming turmeric latte and I think it’s safe to say fall is my favourite season of the year. It’s already October so you’ll find me on the sofa all wrapped up in my huge fleece blanket with the biggest mug of soup and snacking on roasted curried chickpeas. Roasted chickpeas make the best soup topping by the way. You’re soon going to find out. Soup is definitely my go-to fall comfort food. You just throw everything together and in half an hour you’ve got a bowl of a satisfying hearty meal to warm your belly and soul. 

THIS IS THE MOST NUTRITIOUS AND SATISFYING VEGAN SOUP RECIPE EVER

I find soups quite easy to prepare, it’s usually total experimentation on my part, every day I just improvise with what’s in the fridge and pantry and it’s usually a total success. This butternut squash coconut is one of those successful experiments. I threw my favourite spices a lot of interesting things in there which makes this soup really hearty and nutritious. But let’s be fair: you can’t go wrong with butte squash and coconut combo! Adding toor dal (split pigeon peas) and butter beans makes this comfort food really high in protein too, not to mention those roasted chickpeas that will go on top. This is definitely one of the most satisfying soups and it will sustain you for hours. 

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INGREDIENTS YOU WILL NEED TO MAKE THIS VEGAN BUTTERNUT SQUASH COCONUT SOUP

All ingredients should be easy to get from your favourite supermarket and if you’re one of those vegan weirdoes like myself, you’ll probably have most of the stuff already in your pantry anyway. 

• For the soup:
• butter beans
• toor dal (pigeon peas)
• onion
• fresh ginger
• carrots
• butternut squash
• sweet potato
• red bell pepper
• cloves of garlic
• cumin powder
• coriander powder
• ground black pepper
• turmeric powder
• nutmeg powder
• red chilli flakes
• pink Himalayan salt
• coconut milk
• lemon
• fresh coriander
• For the roasted chickpeas:
• chickpeas
• turmeric powder
• pink Himalayan salt
• cumin powder
• coriander powder
• garlic powder
• chilli powder
• sunflower oil spray

HOW TO MAKE THIS EASY VEGAN BUTTERNUT SQUASH COCONUT SOUP

• Dice the onion, red bell pepper and ginger. Peel and slice the carrots. Crush the garlic. Peel and dice the sweet potato and butternut squash.
• Sauté the onion and garlic in a bit of coconut or sunflower oil. Add the ginger and spices and cook until the onion is tender.

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• Add the carrot slices, chopped sweet potato, butternut squash and 2 cups of water.
• Cook on a low light for 10 minutes. Add the chopped red bell pepper, rinsed butter beans and split pigeon peas and a can of coconut milk.

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• Add 2 more cups of water.
• Cover and simmer for approx. 30 minutes, until split pigeon peas soften.
• In the meantime prepare roasted chickpeas.

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• Mix the chickpeas with all the spices and a few sprays of sunflower oil. Spread the chickpeas evenly on a baking tray and bake in the oven for 30 minutes on 200 degrees C.

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• I’m not a big fan of smooth perfectly blended creams of soup, I prefer my soup a bit chunky. So what I usually do is I blend about 2/3 of the soup in my Vitamix and then I add the blended part back to the pot and that way my soup is both super rich and creamy but also a bit chunky. Add juice from 1/2 lemon and chopped fresh coriander prior to serving. Top your soup with roasted chickpeas. I also added some pomegranate seeds and chopped chives. All my favourite colours together. Soup is ready. Enjoy!

OTHER EASY VEGAN SOUP RECIPES YOU WILL LOVE

Purple sweet potato coconut soup - this is a perfect fuss-free lunch recipe but I also love enjoying this cosy soup wrapped up in a blanket on the sofa in the evening.

Moroccan carrot lentil soup - jam-packed with high in protein lentils and healthy vegetables, this Moroccan carrot lentil soup is a nutritious, wholesome meal, perfect for a quick lunch or a fuss-free, warming and comforting dinner to liven up your evening.

Miso ginger vegetable noodle soup - this warming, immune-boosting soup is bursting with flavour thanks to lots go ginger, garlic and miso. It’s packed with veggies and protein-rich tofu.

Vegan kimchi ramen - this wholesome vegetarian recipe is packed with so many healthy ingredients like kimchi, tofu, pak choi and shiitake mushrooms. Korean food lovers will be delighted!

Thai yellow curry noodle soup - jam-packed with flavour and high in protein tempeh, this creamy and fragrant soup is a colourful medley of healthy, nutritious vegetables. Feel free to customize this recipe with whatever veggies are crying for your attention in the fridge. You can also swap tempeh with tofu if that’s your preference.

I HOPE YOU’LL LOVE THIS EASY VEGAN BUTTERNUT SQUASH SOUP AS MUCH AS I DO. IF YOU ARE GOING TO MAKE THIS SOUP, I’D LOVE TO KNOW! RATE THE RECIPE BELOW AND SHARE YOUR CREATION ON INSTAGRAM, AND DON’T FORGET TO TAG ME!

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