Vegan butternut squash recipe

Take advantage of our beautiful fall season with this butternut squash soup. Creamy to perfection, with a well-balanced sweet and spicy flavor, it will satisfy your appetite and comfort your soul. Grab your prettiest bowl and enjoy!

Ingrédients to prepare the vegan butternut squash recipe

• 2 tsp coconut oil 
• 1 large onion 
• 3 garlic cloves, minced 
• 2 tsp minced ginger
• 1 medium butternut squash, peeled and diced
• 3 cup vegetable broth
• 1 tsp maple syrup
• ½ tsp salt
• ⅛ tsp cayenne pepper
• ⅛ tsp ground nutmeg
• ½ cup coconut milk

Instructions to prepare the vegan butternut squash recipe

Melt the coconut oil in a large saucepan over medium heat. Add the onion and cook for about 5 minutes. Add the garlic and ginger and cook for an additional minute.

Add the squash cubes, broth, maple syrup, salt, cayenne pepper and nutmeg. Cover and cook for about 10 minutes or until the squash is tender.

Transfer soup to a heatproof blender (or let soup cool before pouring). Mix until you get a smooth texture. Poor the soup in the saucepan and add the coconut milk. Simmer over medium heat until soup is warmed through.

Pour the soup into a bowl and add some coconut milk, cayenne pepper and few pumpkin seeds as garnish.

Enjoy!

Recipe by Nutiva