Vegan Butternut Squash Soup
A Vegan Butternut Squash Soup with a Coconut Cream. It's so delicious, easy to make and only requires 7-ingredients! It's a great soup to make ahead for the week and can be reheated throughout the week.
- 1 onion chopped
- 1 carrot chopped
- 2 potatoes cubed
- 1 butternut squash medium
- 32 fluid oz. vegetable broth
- 2 tbsp vegan butter
- Optional: Coconut cream
- Optional: Fresh dill
Using a fork, poke your butternut squash with the skin on. Microwave your butternut squash 3 times at 2 minute intervals. Allow this to cool and prepare other vegetables in the meantime.
Once butternut is cooled, it will be easier to peel and cube.
In a medium pot set over medium heat, add vegan butter. Add in your onions, potatoes, carrots and squash. Fry for a couple of minutes.
Pour in your broth. Put the lid on and bring to a boil. Reduce heat to low-medium and allow this to simmer for 35 minutes.
Remove soup off stove and blend the soup until smooth.
Optional: Top off with some coconut cream, fresh dill and crunchy little lentils.
Rate my recipe and leave a comment (be kind)! Tag me @christieathome and hashtag #christieathome so I can share it on social media!
Calories: 899kcal | Carbohydrates: 179g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 411mg | Potassium: 4797mg | Fiber: 28g | Sugar: 28g | Vitamin A: 91064IU | Vitamin C: 253mg | Calcium: 457mg | Iron: 9mg