A delicious, vegan butternut squash soup. It's a version of a well-known soup recipe that's easily adjusted to your own preference, but is also amazing as-is!
If you don't have an immersion blender, you can carefully blend the soup in a food processor.
This was amazing! The only thing I did differently was add more garlic- 8 cloves- because I really like garlic.
Read MoreTwo family members voted 2 stars, a 3rd voted 4 starts, and the other voted 4.5 stars. We used 1 tsp salt, 1/2 tsp fresh ground black pepper, added 2 extra cloves of garlic (3 cloves total), 1/4 tsp thyme, and 1/2 tsp sage but it was still more sweet than savory. The coconut flavor was strong and the soup was sweet. We substituted 1 hubbard squash in place of the 3 butternut squash because that's what we had on hand. This made 12 bowls of soup - TWICE what was expected based on the "6 servings" listed.
Read MoreThis was amazing! The only thing I did differently was add more garlic- 8 cloves- because I really like garlic.
Two family members voted 2 stars, a 3rd voted 4 starts, and the other voted 4.5 stars. We used 1 tsp salt, 1/2 tsp fresh ground black pepper, added 2 extra cloves of garlic (3 cloves total), 1/4 tsp thyme, and 1/2 tsp sage but it was still more sweet than savory. The coconut flavor was strong and the soup was sweet. We substituted 1 hubbard squash in place of the 3 butternut squash because that's what we had on hand. This made 12 bowls of soup - TWICE what was expected based on the "6 servings" listed.
