When the temperature starts to drop, there is nothing like a bowl of hot soup to warm you up! I love making this Butternut Squash soup and it make it regularly for my kids in the fall and winter. This creamy vegan soup is full of antioxidants, a great source of vitamin A and C and a good source of fiber.
Did you know that Butternut Squash is technically a fruit? In my second season of gardening, we added Butternut Squash as a new addition and are really enjoying the fruits of our labor, pun intended! Check out the 9.4 lb., 24 inch squash I picked this week. I can make soup for the whole neighborhood with this one!
Cheat sheet tip: To make prep easier, either buy squash pre-chopped or roast it first to make it easier to remove the pulp.
Watch my video demo making this soup. Written ingredients and directions are listed below.
Yield: 4 servings
- 2 cups cubed butternut squash
- 1 onion
- 1 carrot
- 1 celery stalk
- Pinch thyme
- Pinch sage
- Cilantro (a handful)
- 2 cups cooked garbanzo beans (if canned, rinse first)
- 4 cups chicken or vegetable broth
- 1 tbsp. coconut oil (cold pressed)
- 1/2 cup light coconut milk
- Salt & Pepper to taste
- 1/8 cup roasted pumpkin seeds (optional)
- Sauté vegetables in coconut oil 3-5 minutes, starting with onions, then adding remaining veggies.
- Add broth and bring to a boil.
- Simmer until vegetables are soft.
- Add 1/2 cup coconut milk.
- Simmer on low heat for additional 20 minutes.
- Garnish with roasted pumpkin seeds
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