Creamy Butternut Squash Soup (Vegan)

attosa
Diamond Post Medal for All Time! 1,246 Posts

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4-6 servings

Ingredients:

• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 tsp red chili flakes
• 1 2- inch piece of fresh ginger, chopped
• 1 large butternut squash, cubed
• 1 can (13.5oz) unsweetened coconut milk
• salt and pepper to taste
• 2 limes
• 2 limes

Steps:

1. Add some oil to a large pot over medium heat. Throw in onions, garlic, ginger and chili flakes. Cook until softened, about 6-7 minutes.

 
2. Add the squash cubes and cook for a few minutes, stirring frequently.

 
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3. Add enough water to submerge the contents of the pot, about 3 cups.

 
4. Shake the can of coconut milk so everything gets well mixed. Open and reserve a few tablespoons for drizzling to serve.

 
5. Stir coconut milk into the pot.

 
6. Bring to a boil, reduce heat to low and simmer, stirring occasionally, Cook until the vegetables are softened, about 15 minutes.

 
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7. Carefully puree all the contents of the soup in a blender, food processor, or with an emersion blender. You want it to be completely smooth.

 
8. Return soup back to the pot over medium heat. Add salt and pepper to taste. Squeeze in lime juice.

 
9. Garnish with herbs, if desired, and drizzle with reserved coconut milk.

 

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