Creamy Vegan Squash and Coconut Soup

Large pot; Immersion blender (or regular blender)

10 minutes

35 minutes

Vegan

vegan, squash, coconut, soup, creamy

Main Course

Sautéing & Simmering

Vegan

1

1/2 cup diced onion

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

2 cups vegetable broth or water

1 cup diced butternut squash (or other winter squash)

1/2 cup full

fat coconut milk (or other non

dairy milk)

Salt and pepper to taste

Heat a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.

Add the cumin and coriander and cook for another minute until fragrant.

Add the vegetable broth or water and bring to a boil. Add the squash and reduce heat to low. Simmer for 15 minutes until the squash is tender.

Remove from heat and add the coconut milk. Use an immersion blender to blend until smooth (or transfer to a blender). Season with salt and pepper to taste. Serve warm with your favorite toppings!

Calories – 210 kcal; Fat – 12 g; Carbohydrates – 22 g; Protein – 3 g; Fiber – 4 g; Sodium – 790 mg

This vegan Creamy Squash and Coconut Soup is a delicious, healthy, easy-to-make soup that is perfect for lunch or dinner! It’s made with simple ingredients like onion, garlic, cumin, coriander, vegetable broth or water, butternut squash (or other winter squash), full-fat coconut milk (or other non-dairy milk), salt & pepper – all cooked together in one pot! Enjoy this creamy vegan soup as is or topped with your favorite toppings!

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