Vegan Butternut Squash Soup Recipe
Ingredients:
1 medium-sized butternut squash, peeled, seeded, and diced
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 carrot, peeled and diced
1 apple, peeled and diced
4 cups vegetable broth
1 tsp ground cumin
1/2 tsp ground cinnamon
Salt and pepper to taste
1 can (13.5 oz) coconut milk
Fresh thyme leaves for garnish
Instructions:
Preheat the oven to 400°F (200°C). Place diced butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes or until tender.
In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional 2 minutes.
Add roasted butternut squash, diced carrot, diced apple, vegetable broth, ground cumin, ground cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in coconut milk and simmer for an additional 5 minutes. Adjust seasoning if needed.
Serve hot, garnished with fresh thyme leaves.
Non-Vegan Alternative:
For a non-vegan version, you can add 1/2 cup of heavy cream or half-and-half during step 5. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to adapt the recipe to suit your taste preferences and dietary needs. Enjoy the rich and comforting Butternut Squash Soup!
