Vegan Butternut Squash Soup

 

This dish is easy to make and very versatile.

Butternut squash provides an excellent source of vitamin A giving it it's orange hue, vitamin C and B vitamins. It's also high in fibre and has a low glycemic index, which is important for balancing blood sugar.

Hope you enjoy it!

 
 
 
 

Ingredients:

(4-6 servings)

1 large onion, diced

3 garlic cloves, minced

1 2” piece ginger

1 large butternut squash, peeled, seeded and cubed

1 13.5 oz can unsweetened coconut milk (set aside some to swirl over finished soup)

2 tbsp extra virgin olive oil

¼ tsp crushed red pepper flakes

1 lime, juiced

3 cups vegetable broth

Handful of cilantro for serving + stems

Salt and pepper, to taste

 
 
 

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the onion and saute until soft for about 5 to 8 minutes. Then add the garlic, ginger and cilantro stems, stir and cook for 30 seconds to 1 minute.

  2. Add the squash and give everything a stir to coat. Add the vegetable broth, coconut milk and salt to taste, stir to combine.

  3. Bring to a boil, cover and reduce heat to a simmer. Cook until the squash is tender, about 20 - 30 minutes, stirring occasionally.

  4. Once the squash is tender, using a blender or immersion blender, blend until smooth. Stir in lime juice.

  5. Ladle soup into a bowl, top with coconut milk, cilantro and red pepper flakes.

 
Mains, Sides and SaladsMargot Bragagnolo