Vegan Butternut Squash Soup recipe

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Ingredients

3 butternut squashes - peeled, seeded, and diced
4 cups vegetable broth
3 small potatoes, peeled and diced
1 onion, thinly sliced
4 carrots, peeled and diced
1 clove garlic, minced
1 (14 ounce) can coconut milk
salt and ground black pepper to taste

Nutrition Info

459.9 calories
carbohydrate: 83.4 g
cholesterol: : -
fat: 14.9 g
fiber: 14.1 g
protein: 9.3 g
saturatedFat: 12.5 g
servingSize: -
sodium: 368.1 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.

  2. Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

Recipe Yield

6 servings

Recipe Note

A delicious, vegan butternut squash soup. It's a version of a well-known soup recipe that's easily adjusted to your own preference, but is also amazing as-is!

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