Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.

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  • Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

Cook's Note:

If you don't have an immersion blender, you can carefully blend the soup in a food processor.

Nutrition Facts

460 calories; protein 9.3g; carbohydrates 83.4g; fat 14.9g; sodium 368.1mg. Full Nutrition
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