Vegan Butternut Squash Soup

This delicious vegan butternut squash soup is a 1-pot wonder; taking around 1 hour to make, it's also a great weeknight dinner centerpiece.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 460 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.