Roasted Butternut Squash and Coconut Soup
Prep time
Cook time
Total time
This vegan butternut squash and coconut soup is mostly hands off in the oven. The soup is spiced with baharat, a Middle Eastern spice blend that gives a warm aromatic flavor to the soup that is unresistable!
Serves: 6-8 servings
  • For the soup:
  • 1 large butternut squash, peeled and cut into 1-inch cubes
  • 2 shallots, peeled and roughly chopped
  • 2 tablespoons olive oil
  • 1-inch piece of fresh ginger, finely grated
  • 1 teaspoon baharat *
  • 1 teaspoon tumeric
  • 1 teaspoon kosher salt
  • 1 tablespoon apple cider vinegar
  • 1 cup full-fat coconut milk
  • 2-3 cups water
  • To serve:
  • toasted shaved coconut
  • pomegranate seeds
  • chopped pistachios
  • Baharat:
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • 1 small cinnamon stick, coarsely chopped
  • ½ teaspoon whole cloves
  • ½ teaspoon ground allspice
  • 2 teaspoons cumin seeds
  • 1 teaspoon cardamom seeds
  • ½ whole nutmeg, grated
  1. Pre-heat the oven to 425 degrees F.
  2. Line a large baking sheet with parchment paper. Place the butternut squash and shallot and toss with the olive oil, ginger, baharat, turmeric and salt until well combined. Roast the squash for 35 - 40 minutes or until tender.
  3. Place the cooked squash into a high speed blender and add the cup of coconut milk, apple cider vinegar and 2 cups of water. Don't overfill your blender, you will most likely need to divide the soup into two batches. If you have a Vitamix you can use the soup function to heat the soup through, otherwise transfer the soup to a large pot and cook on low until heated through, taste and adjust adding more salt or vinegar if desired.
  4. To serve, ladle some soup into a bowl, top with a swirl of coconut milk and then top with pomegranate seeds, toasted coconut, pistachios and chopped mint. Serve with lime slices on the side.
  5. For the baharat:
  6. Place all the spices in a spice grinder or mortar and grind until a fine powder is formed. Store in an airtight container, where it will keep for 8 weeks.
Recipe by Scaling Back at