Vegan Butternut Squash Soup by Sarah Baker | Mealz

Vegan Butternut Squash Soup

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6 Servings

10 min Prep, 20 min Cook

Easy

Allergy Friendly

Rating:

One food I love to cook with during this cold season is squash. There are so many different ways to prepare this delicious gourd, but a simple and favorite recipe of mine is a rich and decadent butternut squash soup. Just imagine curling up on the sofa with a generously sized bowl of something warm and filling to nosh on, listening to Christmas music and enjoying a cozy night in.
Butternut Squash has an abundant amount of dietary fiber (for proper digestion), folate (a great vitamin to consume during pregnancy), vitamins A C and E (an antioxidant power trio), and vitamin B6 (encourages healthy hair skin and nails).
This soup recipe is quite simple and I recommend making a big batch so you can enjoy leftovers for days to come.
A healthy vegan soup recipe that is perfect for a cozy night in.


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Ingredients

Cooking Stages

    • In a large pot, saute the onion in the coconut oil until the onion turns translucent.

    • Once the onion is translucent, add the 2 cups of water and 1 cup on vegetable stock to the pot.

    • Bring the water and stock to a boil, then add the cubed butternut squash and boil the squash until tender.

    • Once the squash is tender, turn the heat on the stove to medium, and add the carrots, apple, coconut milk and seasonings.

    • Stir and keep on medium heat for 20 minutes.

    • Transfer to a blender or use an immersion blender to blend until all the ingredients are well mixed and the soup is creamy.

Nutrition Facts

Serving Size 307.5 g

Amount Per Serving
Calories 163.2 cals8%
% Daily Value*
Kilojoules 685.7 kJ8%
Fat 7.1 g11%
Sodium 511.9 mg22%
Carbohydrate 18.2 g6%
Protein 4.4 g9%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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