Vegan Butternut Squash Carrot Ginger Soup
This one pot butternut squash soup simmered with carrots, fresh ginger, nutmeg and garlic for a comforting autumn squash soup. Plus, it's made vegan with creamy coconut milk!
Servings: 8 people
Calories: 115kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 2 tablespoons ginger chopped
- 4 cups vegetable broth
- butternut squash peeled and chopped (6-9 cups depending on size of squash)
- 3 cups carrots chopped
- ¼ teaspoon nutmeg
- coconut milk (optional)
- sage
Instructions
- Peel and chop 3 large carrots to get 3 total cups.
- Chop and discard the ends of the butternut squash. Slice in half midway and peel the skin off. Scoop seeds out of bottom half and save to roast later or discard. Chop the peeled squash into cubes.
- Heat a large stockpot over medium heat and cook the onions in the oil for 5 minutes or until they're translucent.
- Add the minced garlic and chopped ginger and cook an additional 3 minutes.
- Add the vegetable broth, chopped butternut squash, chopped carrots and nutmeg. Bring to a boil and reduce heat to a simmer. Cover and cook 30 minutes.
- After 30 minutes, shake and open the can of coconut milk and stir it into the soup. Blend with an immersion blender or in batches with a traditional blender.
- Garnish with sage leaves and additional coconut cream if desired.
Notes
- Reserve a few tablespoons of coconut milk if wanting to drizzle on top of the soup.
- When reducing the heat to a simmer, don't put the heat to low. This temperature is too low for a simmer and won't cook the vegetables in 30 minutes.
Nutrition
Calories: 115kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 510mg | Potassium: 688mg | Fiber: 5g | Sugar: 7g | Vitamin A: 23152IU | Vitamin C: 34mg | Calcium: 90mg | Iron: 1mg
