Creamy Butternut Squash Soup (Make it Vegan for Fun)
Fall Recipes ๐ป๐๐
Iโm here with another super easy fall recipe. This is cozy, delicious, and evokes this feeling of warmth and comfort!
This vegan rendition, made with canned coconut milk, not only delights the taste buds but also offers a harmonious blend of flavors that make it a perfect soup for chilly days.
Letโs begin!
Ingredients:
- 1 butternut squash, peeled and diced
- 4 cups of vegetable broth (or any broth of your choice)
- 1 can of canned coconut milk
- 1 onion, finely chopped
- Garlic, finely chopped, as much as you like.
- Fresh ginger, finely chopped, or ground ginger, your choice and as much as you like.
- Salt and pepper to taste
- Optional garnish: Fresh herbs, roasted pumpkin seeds, or a drizzle of coconut milk.
Make it:
- Begin by peeling, seeding, and dicing the butternut squash. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautรฉing until they turn aromatic.
3. Add the freshly diced ginger or ground ginger. (Optional)
4. Add the diced butternut squash to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the squash is tender (usually about 20โ25 minutes).
4. Once the squash is soft, turn off the heat and carefully blend the soup until smooth using an immersion blender or transferring batches to a regular blender.
5. Stir in the canned coconut milk, gently reheating the soup if needed. Season with salt and pepper to taste.
5. Garnish however you like.
This delightful vegan butternut squash soup is not just a treat for the taste buds but a celebration of simplicity and coziness.
Enjoy its creamy texture, rich flavors, and the heartwarming goodness it brings, perfect for sharing with loved ones or savoring in solitude.
Yes, itโs the ultimate cozy comfort in a bowl!