Vegan Butternut Squash Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 peeler
- 1 Cutting board
- 1 Wooden spoon
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 large onion chopped
- 2 cloves garlic minced
- 2 carrots sliced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 cup coconut milk plus more for garnish
- 2 tablespoons fresh parsley chopped (optional for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic to the pot and sauté until translucent.
- Add the cubed butternut squash and sliced carrots to the pot, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20 minutes or until the vegetables are tender.
- Remove the pot from heat and let it cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Stir in the coconut milk, salt, pepper, and nutmeg, and reheat if necessary.
- Serve the soup hot, garnished with additional coconut milk and fresh parsley if desired.
Notes
For a richer flavor, you can roast the butternut squash cubes in the oven at 400°F for about 20 minutes before adding them to the soup. This will enhance the sweetness and depth of the soup. Additionally, if you prefer a spicier version, consider adding a pinch of cayenne pepper or some red chili flakes. Adjust the seasoning to taste before serving and feel free to experiment with other herbs or spices to customize the soup to your liking.
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