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Vegan Curried Butternut Squash Soup


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  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 4 bowls of soup 1x

Ingredients

Scale

SOUP:

FOR SERVING


Instructions

  1. Heat a large pot over medium heat.
  2. Once hot, add coconut oil, yellow onion cook for 5 minutes until translucent. Add the garlic and cook for an additional 2-3 minutes, stirring frequently. 
  3. Add butternut squash and season with a salt/pepper, curry powder, and ground cinnamon. Stir to combine the flavors, and cook for an additional 4 minutes. stirring occasionally.
  4. Add coconut milk, vegetable broth, optional maple syrup, & raw cashews
  5. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 10-15 minutes or until the cashews are soft. (if you use fresh butternut squash, cook until fork tender)
  6. In a large blender add everything and blend on high until creamy and smooth. Return soup back to pot.
  7. Taste and adjust seasonings as needed. Continue cooking for a few more minutes over medium heat.
  8. Serve as is or with garnishes of choice (options above). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Soup will thicken after stored, simply just add more broth to adjust the texture.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1