Warm and comforting, butternut squash soup is the perfect recipe for a cozy night in. This vegan version is not only delicious, but also packed with nutrients and easy to make. Here’s what you’ll need:
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
- 1/4 cup of coconut cream (optional)
To make the soup, sauté the onion and garlic in a large pot until softened. Add the cubed butternut squash and sauté for a few more minutes. Add the vegetable broth and spices, and bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the squash is tender. Use an immersion blender or transfer to a blender to purée the soup until smooth. If desired, stir in the coconut cream to make the soup extra creamy. Serve hot with your favorite toppings, such as croutons or roasted pumpkin seeds.
