Coconut Lime Hojicha Butternut Squash Soup (Vegan and Cozy)
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
10 minutes
Cook Time
25-30 minutes
If you are craving a bowl of cozy soup that tastes like comfort and feels like nourishment this chilly season then this Coconut Lime Hojicha Butternut Squash Soup is calling your name.
Created by our friend Lee from The Rogue Brussel Sprout, this soup blends sweet butternut squash with creamy coconut milk, a squeeze of lime and a hint of roasted hojicha for a rich earthy twist. It is vegan, gluten-free and deeply satisfying. Whether you want a warming weeknight meal or a make-ahead dish for busy days this one checks all the boxes.
Why You’ll Love It:
🍜 Creamy plant-based goodness that warms the soul
🍂 Butternut squash and coconut milk pair beautifully
🌰 Hojicha adds toasty roasted notes you dont expect in soup
🍈 Lime brings bright freshness in every spoonful
🥣 Easy to make ahead or freeze for later
Ingredients
- 1 tbsp coconut oil (or other cooking oil)
- 1 medium-sized sweet onion
- 1 medium-sized butternut squash (about 4 cups cubed)
- 1 tsp sea salt
-
1 tsp Hojicha powder
- 15-oz can of full-fat coconut milk
- Juice of a lime
- 1 tbsp coconut cream (or unsweetened yogurt)
- 1 tbsp roasted salted pistachios (or pepitas)
- Zest of half a lime
- Lime wedges
For the Soup
For Garnishing (optional per serving)
Directions
Dice the onion finely then sauté it in a large soup pot over medium heat with coconut oil (or your cooking oil of choice). Cook until the onion is tender and translucent.
- Add the butternut squash to the pan and continue stirring until the onion and squash are just barely starting to brown.
- Add the salt and Hojicha powder then stir and cook for several more minutes until the Hojicha becomes fragrant.
- Carefully add water to the pan until the butternut squash is almost but not completely submerged then add the coconut milk.
- Bring to a low boil and cook for 10-15 minutes until the butternut squash is very tender.
- Once the butternut squash is soft, use an immersion blender to blend the soup to a thick rich and creamy texture. If needed add a dash of water to thin it out.
- Continue warming the soup over low heat for another 5-10 minutes adjusting the salt level to your own tastes.
- Just before serving stir in the juice of a lime.
- Transfer the soup to serving bowls. Top individual servings with a drizzle of coconut cream (or yogurt) roasted salted pistachios (or pepitas) lime zest and a drizzle of lime juice as desired.
Recipe Note
Rich, creamy and deeply flavorful, this Coconut Lime Hojicha Butternut Squash Soup brings together comforting fall flavors with an unexpected twist. The roasted notes from hojicha elevate the sweetness of the squash and blend seamlessly with coconut and citrus. It is perfect for chilly evenings, meal prep or sharing with friends and family.
Big thanks to Lee from The Rogue Brussel Sprout for this brilliant matcha and hojicha inspired creation. If you try it, tag @matchanude and @theroguebrusselsprout. We’d love to see your kitchen magic!
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