This vegan butternut squash soup infused with lemongrass needs celebrating! I love a good butternut squash soup with coconut milk, it lends a creamy consistency and amazing cozy flavor. Infused with fresh lemongrass, this soup has a unique flavor that you will love!
I’ll be honest, I’ve always been too intimated to use fresh lemongrass stalks. I would see it in the package and have no idea how to use it. Yet when I go to restaurants, I swoon anytime I see a lemongrass soup or broth. Something about it just makes me melt into a heavenly state.
So here’s the story. I saw lemongrass in the grocery store, I was brave, and picked up the fresh lemongrass. I even bought lemongrass!
The lemongrass had been just sitting in my fridge since we are such creatures of habit, we eat the same things over and over! I hadn’t even thought about the lemongrass.
Here we were with a beautiful butternut squash, hoping to make a vegan butternut squash soup. Fate had it that I saw lemongrass in the fridge. I looked up a few recipes and grabbed the ingredients I had on hand, including fresh lemongrass!
The soup turned out AMAZING! This butternut squash soup with coconut milk and lemongrass is totally worthy and easy enough to add to the weekly menu rotation. I’m so glad I took the risk with fresh lemongrass, SO worth it!
Ingredients
Butternut Squash: I’m all for getting fresh butternut squash, but you could take the easy route and buy the squash already chopped. I won’t judge you, promise.
If you are having a lazy day, go ahead and leave the skins of the squash on. The color might alter a bit but the flavor will be just the same.
Avocado Oil: This oil is perfect for high heat and has tons of nutrients and a lovely flavor.
Coconut Milk: This vegan milk adds a creamy consistency, lots of nutrients, and some delicious comforting flavors to this soup.
Carrots: With a wide array of health benefits like being high in fiber and having tons of good-for-you vitamins and minerals, carrots also add vibrant color to this soup!
Lemongrass: Really the star of the show here aside from the butternut squash! Lemongrass is high in antioxidants and is thought to help relieve pain and swelling, among other health benefits. It has an amazing and unique flavor that infuses so well in this vegan butternut squash soup!
Vegetable Broth: You can use homemade or store-bought, whatever you have that is easiest! I like this vegetable broth from Amazon.
Curry Powder: This blend of spices adds a warming flavor to this soup and the flavor goes extremely well with coconut milk and lemongrass. I like this curry powder from Mt. Rose Herbs, but use whatever you have on hand.
Vegan Butternut Squash Soup with Infused Lemongrass
To make this vegan butternut squash soup, first heat the avocado oil in a large saucepan on medium heat. I used a ceramic dutch oven and it worked wonderfully.
Add in the minced garlic cloves, chopped onion, and salt. Cook until the onion is tender and fragrant.
Next, add in the butternut squash, carrots, lemongrass, curry powder, and other desired spices.
Sautee until the butternut squash begins to caramelize.
Pour in the vegetable broth, making sure all of the veggies are covered with the liquid.
Cover the pot with a lid, and let it simmer for about 25 minutes (lower the heat if it boils), or until the squash and carrots are tender.
Once the vegetables can be easily pierced with a fork, turn off the heat and let the mixture cool for a few minutes.
Use either a high-speed blender or an immersion blender to puree until smooth.
Stir in the lime juice, and pour in the coconut milk to swirl or blend as you wish!
Garnish with cilantro, spices, and salt to taste. Enjoy!
Do you have to peel butternut squash for soup?
No, the skin is edible so feel free to leave it on! Just be sure to wash it and scoop all the seeds out first, and be aware that it may change the color of your soup a little bit if you leave the skin on.
How do you cut butternut squash for soup?
The best way to cut butternut squash to make soup is to first cut off each end, and then cut it in half long ways. Then, scoop out the seeds. If peeling, now is a good time to peel the skin off. Then it’s easy to cut into cubes from there.
How do I soften butternut squash before cooking?
While it’s not necessary for this recipe – the squash will soften before you know it with the saute and in the broth – if you want to pre-soften the butternut squash first the best way is to either roast it or steam it first. If you choose to do that, skip the saute and add it straight to the broth.
How do I thicken vegan butternut squash soup?
If you feel this soup is too thin for you, continue to simmer it until it thickens to your liking.
Warm Up with Butternut Squash Soup with Coconut Milk
If you enjoy Thai food, pho, or tom ka soup, this is definitely the soup for you! It’s super cozy and takes minimal time or prep.
With so much nutrition and a comforting and creamy texture, this soup is perfect for when you need a night to relax, with a fragrant, tasty, and easy-to-make soup.
You need vegan butternut squash soup with coconut milk and infused lemongrass in your life!
You might also love these recipes:
- Lemony Lentil Kabocha Squash Stew
- Creamy Cauliflower Blended Soup
- Nourishing Bone Broth Recipe
- Reishi Mushroom Ramen Bowl
Lemongrass Infused Butternut Squash Soup
This vegan butternut squash soup with coconut milk is infused with fresh lemongrass, and has a deliciously unique flavor that you will love!
Ingredients
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1 sweet onion, chopped
- 4 cups butternut squash, peeled & chopped (you can use kabocha, buttercup or any winter squash of your choosing)
- 3 carrots, chopped
- 1 can coconut milk
- 2 stalks lemongrass, outside peeled & stalks, cut into 2-inch pieces
- 48 fl oz organic vegetable broth
- juice of 2 limes
- 1 teaspoon curry powder
- 1 tablespoon Chinese five spice (optional)
- 1 teaspoon sea salt or more to taste
Instructions
- Heat avocado oil, in a large saucepan (I used a ceramic dutch oven) on the stove over medium heat.
- Add garlic cloves, onions, and salt to the pan and saute until soft and tender.
- Add in the butternut squash, carrots, lemongrass, curry powder, and Chinese five-spice.
- Saute until the butternut squash begins to caramelize.
- Pour in vegetable broth, making sure all the vegetables are covered.
- Cover with the lid, and simmer for 25 minutes or until the squash and carrots are fork-tender.
- Let cool momentarily, pour into a standing high-speed blender, or use an immersion blender to blend until smooth.
- Pour in the lime juice.
- Lastly, pour in the coconut milk to swirl, or you can pour in and blend again.
- Top with cilantro and add more spices and salt to taste.
- Enjoy!