Toasted Coconut Butternut Squash Soup

A winter essential.
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Sweet Potato Soul's Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. 

This soup is extraordinarily good and we'll be making it year round. The delicious addition of our Toasted Coconut Almondmilk and an apple adds flavor and pairs perfectly with butternut squash. 


  • 1 medium butternut squash, peeled, cored, and cubed (about 4-5 cups)
  • 1 granny smith apple, cored and cubed
  • ½ yellow onion, cut into a few thick slices
  • 1 garlic clove, whole
  • 2 tablespoons grapeseed oil
  • ½ teaspoon sea salt
  • 2 ½ cups vegetable broth
  • 2 cups Toasted Coconut Almondmilk
  • 2 tablespoons pomegranate molasses
  • ¼ cup pomegranate seeds
  • 2 tablespoons toasted pumpkin seeds, or toasted coconut
  • ¼ cup fresh parsley
  • Black pepper, to taste


Preheat oven to 375° and line a baking sheet with parchment paper or a silicone baking mat. Place the squash, apple, onion, and garlic into a mixing bowl and drizzle on grapeseed oil. Toss the veggies well in the oil, then spread evenly onto the baking sheet, and sprinkle on sea salt. Roast for 45-55 minutes, or until squash is tender.

Transfer the roasted veggies to a dutch oven on medium-heat. Then add the vegetable broth and Toasted Coconut Almondmilk, and bring to a simmer. Cook for about 15 minutes. Allow the soup to cool until safe enough to blend in the blender. If you’re using an immersion blender to puree the soup, you can do so while it is still hot (just be careful it doesn’t splash). Blend until creamy!

Season to taste with more salt, and if necessary, reheat it on the stove before serving. Garnish with a drizzle of pomegranate molasses, pomegranate seeds, pumpkin seeds, parsley, and black pepper.