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Creamy & Delicious Vegan Butternut Squash Soup

There are so many reasons to love Fall, but perhaps most of all, the changing of the seasons marks the harvest; a time when an abundance of delicious fruit and vegetables arrives at the Farmers Market, including apples, figs, persimmons and winter squash. Butternuts, delicata, sweet pumpkin pie varieties & big orange carving pumpkins are piled up in abundance, freshly picked from the field.

With so much amazing produce and cooling weather trends, it is easy to spend time in the kitchen in front of the oven making warm soups and stews that nourish the body and soul. Taking time to make a healthy and satisfying soup or stew is a perfect way to stay healthy as we head into the holiday season. One of my go-to faves is butternut squash soup with coconut milk. Super creamy and ridiculously flavorful, this soup warms the body to the core and leaves the pallet appreciating the burst of flavors with each new bite.

 

Ingredients

 

  • 2 medium butternut squash sliced in half with the seeds removed

  • 1 onion

  • 3 garlic cloves

  • 2 celery stalks

  • 1 – 2 apples

  • 1 – 2 tbs coconut oil or any high-heat cooking oil

  • 4 cups veggie broth

  • 1 can coconut milk

  • 1 tbs sage

  • ½ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp black pepper

  • ⅛ tsp cayenne pepper

  • salt to taste

  • extra coconut cream, cilantro or parsley, roasted pumpkin seeds, and/or red pepper flakes to garnish

 

Directions

 

  • – Roast the butternut squash in the oven at 375 degrees Fahrenheit for  approximately 45-60 minutes, until it turns golden brown. I like to use Pyrex glass dishes but you can also use cookie sheets with parchment paper. Either way, place the squash with the flesh side down. An optional step is to coat the squash in a small amount of olive oil (or other cooking oil)—this simply adds some extra flavor. 

  • – While the butternut is roasting, dice the onion, celery, and apples. Sauté them in the cooking oil until they are browned.

  • – Take the butternut out of the oven and set aside to cool. Once you can handle the squash, scoop the meat out into a blender. Puree the roasted butternut with the can of coconut milk. Set aside a little bit of the coconut milk for the garnish.

  • – Then, add veggie broth and the blended squash mixture to the soup. Add your seasoning and puree the soup with an immersion blender. If you do not have an immersion blender, wait until the soup cools and blend in a regular blender.

  • – Taste the soup and salt to your satisfaction. If the veggie broth is salty enough, you may not need to add any.

  • – Garnish with extra coconut cream, cilantro or parsley, seeds, and/or red pepper flakes.