Creamy Vegan Squash and Ginger Soup

Large pot; Immersion blender (or regular blender); Knife; Cutting board; Measuring spoons

10 minutes

35 minutes

Vegan

vegan, squash, ginger, soup, creamy, comforting

Main Course

Simmering

Vegan

1

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

2 teaspoons freshly grated ginger root

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 cups vegetable broth or stock

2 cups cubed butternut squash (about 1/2 large squash)

1/4 cup coconut milk or cream

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the ginger root, cumin, and coriander to the pot and cook for another minute.

Pour in the vegetable broth or stock and bring to a boil. Add the cubed butternut squash and reduce heat to low. Simmer for 15 minutes or until the squash is tender.

Remove from heat and stir in the coconut milk or cream until combined. 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: 250; Fat: 9g; Carbohydrates: 36g; Protein: 5g; Sodium: 300mg; Fiber: 6g

This vegan Cream of Squash and Ginger Soup is an easy yet flavorful soup that is perfect for a cold winter day! It’s creamy, comforting, full of flavor from fresh ginger root, cumin, coriander, vegetable broth or stock, butternut squash cubes, coconut milk or cream – all cooked together in one pot! Enjoy this delicious soup with your favorite toppings!

3