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Creamy Vegan Butternut Squash Soup

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A comforting, warm Vegan Butternut Squash Soup that delights your taste buds with its rich texture and hint of spices.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Olive oil for sautéing

Instructions

  1. Sauté the aromatics: In a large pot or Instant Pot, heat a drizzle of olive oil over medium heat. Once hot, toss in the chopped onion, carrots, and minced garlic. Sauté until softened.
  2. Combine ingredients: Add the diced butternut squash, vegetable broth, ground ginger, ground cumin, salt, and pepper to the pot. Give everything a good stir.
  3. Simmer the squash: Bring the mixture to a boil, then reduce the heat and let it simmer until the squash is tender, about 20-25 minutes.
  4. Prepare slow cooking option: If you prefer the slow cooker, set it on low for 6-8 hours or high for 3-4 hours.
  5. Blend for creaminess: Once the squash is tender, use an immersion blender to blend the soup until smooth.
  6. Add coconut milk: Stir in the coconut milk and heat through.
  7. Serve and enjoy: Serve your delicious soup hot, paired with warm bread or toppings.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently before serving.

Nutrition

Find it online: https://cookingwithmayaa.com/creamy-vegan-butternut-squash-soup/

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