- 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
- 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.
04/04/2018
recipepes.com
Vegan Butternut Squash Soup, recipe
PT15M
PT1H
5
455 calories
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