Swede Dish Butternut–Coconut Soup (Vegan & Gluten-Free)
Description
This smooth, naturally vegan, gluten-free soup blends roasted butternut squash with coconut milk, warm spices, and a touch of citrus for a bright Scandinavian finish. Elegant enough for your Thanksgiving Smörgås, yet simple and nourishing for cold-weather weeknights.
Ingredients
Soup Base
Nordic Herbal Finish
Garnish Ideas (Choose Your Style)
Instructions
1. Roast the Squash
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Preheat oven to 400°F.
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Drizzle cut sides of squash with olive oil.
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Roast cut-side down, 40–50 minutes until soft and caramelized.
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Scoop flesh into a bowl and discard skin.
2. Build the Soup Base
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In a large pot, sauté onion and carrot in a splash of oil until soft (6–8 minutes).
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Add garlic and cook 1 minute until fragrant.
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Add roasted squash, broth, ginger, cinnamon, white pepper, and salt.
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Bring to a simmer for 10 minutes.
3. Blend Until Silky
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Use an immersion blender (or transfer carefully to a blender) and puree until smooth.
4. Add Coconut Cream + Nordic Finish
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Stir in:
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coconut milk
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maple syrup (if using)
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lemon zest
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lemon juice
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dill (if using)
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Simmer 3 minutes. Adjust salt, lemon, or sweetness.
5. Serve
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Ladle into bowls and garnish with:
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coconut drizzle
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dill
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pepitas
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or a tiny swirl of cloudberry or lingon for a festive Swede Dish touch
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Serve warm.
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