Vegan Squash Sauce



I had 3/4 a can of coconut milk leftover from the previous recipe and was struggling to figure out how to use it.  I wasn’t in the mood to make soup and it’s been too cold for smoothies.  I had a butternut squash sitting on the counter for the last few weeks waiting for some inspiration and it finally came.  I can thank reading Bon Appetit for this.  They had a recipe in their recent issue, squash carbonara.  It’s a squash based sauce for pasta using  pancetta, onion, chicken stock, and squash.  It sounds delicious and the idea of making my own squash sauce came to life.


I used onion, garlic powder, smoked paprika, and a little vegetable base for the seasoning.  And for the liquid I used coconut milk.  This sauce was incredible.  It would be awesome over pasta as a vegan mac and cheese, over roasted vegetables, or even as a soup.  I made almost 4 cups.  It was thick and velvety in texture.  The color was a beautiful bright orange.  I served this over some steamed swiss chard, quinoa, and roasted sunchokes.  I let the sauce shine as the rest of the meal was nothing fancy.  I gave the leftovers to Cia as a soup for lunch which she took down with no hesitation!


Vegan Squash Sauce

  • 3/4 can coconut milk
  • 3 cups chopped butternut squash (1/2″ pieces)
  • 1 onion, chopped
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • s&p
  • 1 teaspoon Better Than Bouillon vegetable base (use chicken for non-vegan)
  1. In a medium pot heat up a little olive oil over medium heat.  Add the onion and cook until translucent and soft, 5-8 minutes.
  2. Stir in the squash, coconut milk, garlic powder, smoked paprika, s&p, and vegetable base.  Allow to come just to a boil and then reduce heat to low.  Continue to simmer 20 minutes until squash is super soft.
  3. Blend until smooth either using an immersion blender (or regular blender).  If consistency is too thick add water to thin, I left mine thick.

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