Easy Vegan Butternut Soup

A cold-weather-staple recipe that we ALL need to have in our repertoire – a classic Butternut Soup. Perfect to serve with some crunchy toast when you’re curled up next to a fireplace.

This recipe is a true crowd-pleaser, and incredibly simple to make. We recommend making a bigger batch so that you can store extra (if there is any leftover) in your freezer for a heat-and-eat option to save you time during a busy week.



Serves: 8


  • 1 1/2 kg butternut squash
  • 2 onions, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1L of vegetable stock (we used Sally Ann Creed’s Vegetable Stock)
  • 1 x 400ml tin organic coconut milk (we used Good Life Organic’s Coconut Milk)
  • Salt and pepper to taste
  • A generous dollop of olive oil for roasting the vegetables


  1. Preheat the oven to 180’C. Coat the butternut, onion and garlic in a generous amount of olive oil, then arrange in a baking tray. Roast until slightly charred, about 30 minutes.
  2. Once cooked, remove from the oven and place in a large pot on the stove. Add stock and boil for 10 minutes.
  3. Use a blender to liquidize until smooth, and when you’re happy with your consistency, add the coconut milk.
  4. Add salt and pepper to taste.
  5. Serve hot with a slice of toast.
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