Vegan Squash Soup with Naan Croutons

Total Time:Prep: 45 min. Cook: 25 min.
Alicia Rooker, RDN

Recipe by Audrey Fell, Nashville, Tennessee

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jul. 18, 2023

This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. I love to make this soup as the seasons change! —Audrey Fell, Nashville, Tennessee

Can you freeze Vegan Squash Soup with Naan Croutons?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.


Test Kitchen tips
  • Don't have coconut milk on hand? Try substituting half and half for the coconut milk.
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    Vegan Squash Soup with Naan Croutons

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    Yield:8 servings ( about 2-3/4 quarts)
    Prep:45 min
    Cook:25 min
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    Ingredients

    • 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
    • 3 tablespoons olive oil, divided
    • 1 teaspoon salt, divided
    • 1/4 teaspoon pepper
    • 1 medium onion, chopped
    • 1 tablespoon minced fresh gingerroot
    • 2 garlic cloves, minced
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1 carton (32 ounces) reduced-sodium vegetable broth
    • 1 can (15 ounces) pumpkin
    • 1 can (13.66 ounces) coconut milk
    • 2 naan flatbreads, cut into 1-inch squares
    • Optional: Minced fresh cilantro, crushed red pepper flakes and plain soy yogurt
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    Directions

    1. 1
      Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°.
      In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth.
    2. 2
      Return pureed mixture to pan; cook and stir until heated through.
      Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings as desired.

    Nutrition Facts

    1-1/3 cups: 249 calories, 14g fat (9g saturated fat), 1mg cholesterol, 506mg sodium, 29g carbohydrate (8g sugars, 7g fiber), 4g protein.
    Tester
    Alicia Rooker, RDN
    Alicia is a former recipe editor and tester for Taste of Home armed with a dietetics degree from the University of Wisconsin and a food science background. Alicia splits her time between testing readers' recipes and creating her own recipes from scratch.
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    Alicia Rooker, RDN
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