Another fall favorite: butternut squash! While I am always looking to eat real food, I also like to incorporate what is seasonally available in my diet. Last week, I bought this butternut squash as I wanted to make my own vegan, gluten-free version of one of my favorite soups. This soup is super light and creamy and is perfect to have over greens and sprinkled with nuts and/or seeds or the addition to any meal as a side soup. Hope you love it as much as I do and don’t forget to tag me if you make it!
Vegan Butternut Squash Soup
Prep time
Cook time
Total time
Author: Little Adapts By Jax
Serves: 8-10
Ingredients
- 1 medium butternut squash
- 1 can lite coconut milk
- 1 can full fat coconut milk
- ½ cup water
- ¼ diced red onion
- 1 garlic clove
- 4 tbsp unrefined extra virgin coconut oil
- 1 tbsp cinnamon
- ½ tbsp turmeric
- ½ tsp nutmeg
- Himalayan pink sea salt + black pepper to taste
Instructions
- Pre-heat the oven to 400 degrees F. Cut the butternut squash in half and scoop out the seeds. Drizzle 2 tbsp of coconut oil and black pepper on the squash. Place them face down on a baking pan and bake for 45-50 minutes.
- While the butternut squash bakes, dice the red onion (or any onion you have on hand!)
- Once the butternut squash is done (should be easy to put a fork in it), take it out and let it cool for 15 minutes.
- In a large pot, put 2 tbsp of coconut oil and heat it on medium-low heat. Once it is heated, throw in the onion, minced garlic, black pepper, and a dash of sea salt. Lower the heat and simmer for 5-10 minutes.
- Then add both cans of coconut milk and scoop out the flesh of the butternut squash from the skin and mix in the pot and increase slightly to simmer.
- Add in the spices as well as black pepper to taste. Continue to stir and heat for another 5 minutes.
- Pour the contents into a 64 oz Vitamix container or half into a food processor (you'll need to do 2 batches) to purée until you have a smooth consistency.
- Serve over greens and sprinkle pumpkin seeds + hemp hearts for some added protein and texture. Enjoy!
- Store in the fridge for up to a week, or cool and freeze for later.
