Creamy Vegan Butternut Squash Soup
cherise.mazur
Creamy, warm, aromatic vegan dish full of vitamins and taste delish!
- 1 large package cubed butternut squash
- 1 yellow onion (chopped)
- 2 cloves garlic, chopped
- 1/4 cup olive oil
- 1 granny smith apple (cored & chopped)
- 1 honeycrisp apple (cored & chopped)
- 1 box low sodium vegetable broth
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp turmeric
- 1 cup light coconut milk
- chopped fresh sage/rosemary (optional)
- top with pumpkin seeds or pomegranate seeds (optional)
In a large pot, heat oli over medium heat. Add in chopped onions and garlic. Sautee 5 minutes. Be careful not to burn garlic
Add in chopped squash, chopped apples and pour vegetbale stock over. Bring to a boil, then let simmer 20 minutes until soft.
Add spices and coconut milk. Stir and let simmer a few more minutes.
With an immersion blender, blend until smooth. Or work in batches in a blender
Enjoy with topped pumpkin seeds, fresh herbs. Store leftovers in the fridge for 4 days or freeze for up to 6 months.