Vegan Butternut Squash Soup recipe
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Ingredients
- 3 butternut squashes - peeled, seeded, and diced 4 cups vegetable broth 3 small potatoes, peeled and diced 1 onion, thinly sliced 4 carrots, peeled and diced 1 clove garlic, minced 1 (14 ounce) can coconut milk salt and ground black pepper to taste
Nutrition Info
- 459.9 caloriescarbohydrate: 83.4 gcholesterol: : -fat: 14.9 gfiber: 14.1 gprotein: 9.3 gsaturatedFat: 12.5 gservingSize: -sodium: 368.1 mgsugar: 15.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Butternut Squash Soup
Directions
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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.
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.