Butternut Squash Soup
Creamy, vegan and gluten-free butternut squash soup. Perfect for fall!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
1x 2x 3x
1 tbsp oil
1– 2 cloves of garlic
1/2 white onion, finely chopped
3 cups peeled and chopped butternut squash
1– 1/2 cups vegetable broth
1/4 tsp each salt and pepper (more salt if needed)
1 tsp dried sage
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup coconut cream or coconut milk (canned) optional: 1 tbsp maple syrup
in a large pot on medium heat, add the oil, onion and garlic and cook a few minutes, stirring frequently, until onion becomes translucent.
Add squash and vegetable broth. Bring to a simmer and cook, uncovered, stirring occasionally until squash is fork-tender.
Add salt, pepper, sage, ginger and nutmeg.
Once squash is cooked, blend soup using an immersion blender or regular blender, until smooth. If your blender cannot handle hot liquids, allow soup to cool before blending!!
Pour soup back into pot and heat on low/medium. Add coconut cream and stir to combine.
Heat soup, stirring frequently, until hot. Serve.
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