How To Make

VEGAN BUTTERNUT SQUASH SOUP WITH COCONUT MILK

This butternut squash soup with coconut milk is full of flavor, is easy to make, and freezes well.

– coconut oil – onion – butternut squash – vegetable broth – thyme – nutmeg – coconut cream – salt & pepper

INGREDIENTS

Ready to make this soup?

Let's get started!

STEP 1

Melt the coconut oil in a large stockpot or dutch oven over medium heat.

STEP 2

Add the onion and cook until softened, about 5 minutes.

STEP 3

Add squash, broth, thyme, and nutmeg to the pot. Bring to a simmer.

STEP 4

Cover the pot with a lid and cook until the squash is soft and tender for about 20 minutes.

STEP 5

Now it's time to blend the soup! You can use and immersion blender or processor.

STEP 6

Use a stick blender to puree the squash in the pot. A blender can be used instead if you don’t have a stick blender.

STEP 7

Return the puree to the pot and stir in the coconut cream. Bring to a simmer and remove from the heat.

Season the soup with salt and pepper before serving.

For more delicious recipes and ideas...

SWIPE UP!