BUTTERNUT SQUASH SOUP
Butternut Squash Soup
is rich, creamy and takes no time at all to make with cubed butternut squash, carrots, apples and cozy spices.
Butternut Squash | Apple Carrots | Onion | Garlic Coconut Milk | Vegetable Broth Black Pepper | Dried Sage Ground Cinnamon | Cilantro
Heat oil and add onions. Cook until translucent. Add garlic, diced butternut squash, apple, and carrots. Cook for 3-5 minutes.
Pour in vegetable broth and season with salt and pepper. Bring to a boil, then reduce to a simmer for 30 minutes, stirring occasionally.
Stir in dried sage, cinnamon, and coconut milk. Remove from heat and allow to cool slightly. Blend until smooth, adding vegetable broth as needed to desired consistency.
Serve with chopped cilantro and a drizzle of coconut milk, if desired.
Top with roasted pumpkin seeds, sunflower seeds, or chopped pecans.
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