Description
This is the easiest butternut squash soup recipe! It’s made with just 5 ingredients so you can enjoy a creamy, delicious vegan soup in no time.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 small butternut squash, (about 1 1/2lbs) peeled and chopped
- 4 cups vegetable broth
- 1 15oz can full fat coconut milk
- Optional: Smoked paprika, fresh sage.
Instructions
- In a large pot or dutch oven, add the olive oil and onion and begin to cook over medium heat for 5-6 minutes until the onion has softened.
- Add the squash and vegetable broth and bring to a boil.
- Once boiling, reduce the heat to low and simmer for 25 minutes until the squash has softened.
- Add the coconut milk and use an immersion blender to blend until smooth.
- If you don’t have an immersion blender, carefully transfer to a blender. Allow steam to escape through the vent in the blender lid and cover with a towel to prevent splattering. Blend until smooth.
- Add salt to taste. If desired, sprinkle with smoked paprika and/or fresh sage.