Prep Time
15 min
Cook Time
30 min
Yields
4 servings
This recipe is super quick and easy. It’s nourishing and delicious and a definite go-to during the fall and winter months. (also, VEGAN! yum!)
Why I love this recipe
Vegan, Easy, Healthy & Delicious!
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ingredients
1
large butternut squash, cubed (skin on, seeds removed)
2
medium onions, chopped
1
inch piece ginger, peeled and chopped
2
cloves garlic, chopped
1
bay leaf
1
can coconut milk
1
tsp almond oil
1
tsp salt
½
tsp ground cardamom
1
tetra pack vegetable stock
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directions
Step 1
Put the cubed squash, garlic, ginger, onion and bay leaf in a big pot and cover with vegetable stock.
Step 2
Bring to boil and then simmer until squash is cooked through and soft (about 30 mins).
Step 3
Remove bay leaf use a hand blender to puree.
Step 4
Stir in one can coconut milk.
Step 5
Season to taste with cardamom.
Step 6
Stir in almond oil (optional).