How to Make Homemade Vegan Butternut Squash Soup
Butternut squash soup is a delicious, creamy, and comforting dish that's perfect for a cold day. And the best part? It's incredibly easy to make vegan! Here's a simple recipe that you can follow:
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup unsweetened coconut milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions:
- Heat a large pot over medium heat.
- Add the butternut squash, onion, and garlic to the pot. Sauté until the vegetables are soft, about 5 minutes.
- Add the vegetable broth, coconut milk, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the butternut squash is tender.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Season to taste with additional salt and pepper, if desired.
Serve the soup warm with your favorite toppings, such as toasted pumpkin seeds, chopped walnuts, or a dollop of vegan sour cream.
FAQs:
- Can I use other vegetables in this soup? Yes, you can add other vegetables such as carrots, celery, or potatoes.
- Can I make this soup ahead of time? Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can freeze this soup for up to 3 months.
- Is this soup gluten-free? Yes, this soup is gluten-free.
- Is this soup dairy-free? Yes, this soup is dairy-free.
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