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Butternut Squash Soup (Vegan)

Food Network Canada
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).

Rate Recipe

My rating for Butternut Squash Soup (Vegan)
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