Vegan Butternut Squash Soup Recipe With Coconut Milk
Add apple and cook for 2 minutes.
Vegan butternut squash soup recipe with coconut milk. Add peeled and chopped butternut squash to a mixing bowl. Saute until onions are translucent about 5 minutes. This soup is super special because it is creamy spicy and delicious but still vegan and low calorie.
Preheat the oven to 400 f 200 c. When the onions are softened add the cubed butternut squash garlic chilli flakes and ginger and fry on a low heat for 2 minutes. The small amount of coconut milk that i used added just the right amount of fat to make this soup super satisfying creamy and filling.
Pour in broth increase heat to medium and bring to a boil. How to make butternut squash soup with coconut milk and ginger step by step. We ve tinkered around and created a coconut milk twist that provides a lighter vegan version of the classic.
Add beans butternut squash curry powder thyme coconut milk salt coconut sugar and vegetable broth. Pinch of ground nutmeg. Add onion ginger garlic and olive oil to a large pot over medium heat.
Cook and stir about 3 minutes. Coconut milk is a common ingredient in butternut squash soup but it is usually paired with curry spcies and the like which is not what i was looking for. This easy to make vegan soup is warming full of delicious thai inspired flavour and makes the perfect comfort food.
Refrigerate for a week. Freeze up to 6 months. Scoop the flesh of the squash from the skin and put into a blender.