Vegan Butternut Squash Soup

Priya Banerjee

Yields 24 oz

Serves 6 oz

59

Vegan Butternut Squash Soup

15 minPrep Time

20 minCook Time

35 minTotal Time

Save Recipe

Print Recipe

5 based on 1 review(s)

Ingredients

• Half Butternut Squash
• Four clove of garlic
• 1/2 teaspoon of ginger
• 1/2 cup of onion diced
• 5.6 ounces of coconut milk
• 16 oz of vegetable broth
• salt to taste
• 1/4 teaspoon of black pepper
• A pinch of red chili powder (Optional)
• Sugar to taste (optional)
• 1/4 teaspoon of cumin powder

Instructions

1. Heat the oven to 400 degree F. Drizzle olive oil. salt and pepper on top of the butternut squash half and grill it in the oven for 20 min. Turn the side of the squash after 10 min.
2. In the stove, fry onion, ginger, garlic. Add the cumin and red chili powder.
3. Add the coconut milk and the broth.
4. Peel the skin of the butternut squash and cut it in small pieces. Add the butternut squash to the mixture being cooed on the stove top.
5. Use a hand mixer or any Vita-mix kind of mixer to make a puree.
6. Garnish with Cilantro and serve.

Nutrition

Calories

59 cal

Fat

5 g

Carbs

4 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info