Vegan Butternut Squash Soup

Recipe Date: October 21, 2021
Serving Size: 6
Difficulty: Easy
Measurements: Imperial (US)

A crowd pleasing soup (for vegans and non-vegans) that is delicious as a starter or main course. Pair with our Estate Sauvignon Blanc.


  • 1 large butternut squash (3 pounds)
  • 3 T vegetable oil
  • Salt and pepper
  • 3-4 t garlic, minced
  • ¾ cup shallots, diced
  • 2 T ginger, minced
  • 2 t ground coriander
  • 4 c vegetable broth
  • 1 12-oz can of coconut milk
  • 1 T freshly squeezed lime juice
  • Toasted squash seeds or pepitas, optional for garnish


Preheat oven to 400 degrees. Cut butternut squash in half, lengthwise. Scoop out seeds (save if you wish to toast and use for garnish.)  Brush inside of squash halves with approximately 1 tablespoon of vegetable oil and season generously with salt and pepper. On a parchment lined baking sheet, place the squash cut-side down and roast approximately 50 minutes until the large end is fork tender. Set aside until slightly cooled then scoop out the flesh.

Heat 2 tablespoons of vegetable oil in a large soup pot then add garlic and shallots, cooking until soft. Stir in ginger and ground coriander and cook for another 2 minutes. Add broth and roasted squash to the pot. Bring to a boil then reduce heat and simmer (medium-low) to thicken – approximately 30 minutes – stirring occasionally. 

Insert immersion blender into pot and puree until smooth. Stir in 6 ounces of coconut milk (make sure to shake can before opening and measuring) and cook for another 5 minutes. Just before serving, stir in fresh lime juice. Taste and season with salt and pepper to preference. Ladle into soup bowls and garish with a drizzle of coconut milk and toasted seeds, if desired.

Pair with Bartholomew Estate Sauvignon Blanc

*To toast reserved butternut squash seeds, spread cleaned seeds (free of pulp) tossed with 1 teaspoon olive oil and seasoned with salt, onto parchment-lined baking sheet. Bake 15-20 minutes. Can also use store-bought pepitas for garnish.