-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
180
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:coconut
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Butternut Squash Soup is a delightful blend of roasted butternut squash, aromatic spices, and creamy coconut milk. The squash is roasted to perfection, enhancing its natural sweetness and flavor, before being blended with a rich base of sautéed onions and garlic. A touch of ginger adds warmth, while the coconut milk provides a velvety texture, making this soup incredibly comforting. It’s a wonderful dish to enjoy during the colder months, providing nourishment and warmth. This soup is not only vegan and dairy-free but also a healthy option for those seeking a flavorful and satisfying meal.
Ingredients
- 1 butternut squash
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp ginger
- 1 can coconut milk
- salt
- pepper
Steps:
- Preheat oven to 400°F (200°C).
- Peel and dice the butternut squash.
- Place squash on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 25 minutes.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash and ginger to pot.
- Blend until smooth and creamy. Season to taste.
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American, Dairy-Free, Fall, Soups, Winter | No Comments » on Vegan Butternut Squash Soup