Description
A creamy and hearty vegan soup made with butternut squash, spices, and coconut milk, perfect for a cozy meal.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- 2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until the onion is translucent.
- Next, add the minced garlic and sauté for another minute until fragrant.
- Now, carefully add the cubed butternut squash to the pot, along with the ground ginger, cumin, smoked paprika, salt, and pepper.
- Pour in the vegetable broth, stir, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the butternut squash is tender.
- After the squash is tender, remove the pot from heat and let it cool for a few minutes. Then, blend the soup until smooth.
- Once blended, return it to the pot, and stir in the coconut milk. Heat gently over low heat, adjusting the seasoning if necessary.
Notes
Consider adding diced jalapeño or cayenne pepper for extra heat. This soup can be made in a slow cooker as well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg