Vegan Butternut Squash Soup
This Vegan Butternut Squash Soup is a comforting and creamy dish perfect for a cozy night in. The combination of butternut squash, aromatic spices, and coconut milk creates a rich and flavorful soup that is sure to warm you up.
Ingredients
- 1 medium butternut squash, peeled, seeded, and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the diced butternut squash, cumin, and cinnamon. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the squash is tender.
- Stir in the coconut milk and simmer for an additional 5 minutes.
- Using an immersion blender, purée the soup until smooth. Season with salt and pepper to taste.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 8g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Sauté pan
Serving suggestions
Serve the soup with a sprinkle of fresh herbs, a dollop of coconut yogurt, or a slice of crusty bread.
Tips & tricks
For a time-saving option, use pre-cut butternut squash from the grocery store.
Cost
$10