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Creamy Vegan Butternut Squash Soup

cherise.mazur
Creamy, warm, aromatic vegan dish full of vitamins and taste delish!

Ingredients
  

  • 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)

Instructions
 

  • 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.