CREAMY VEGAN BUTTERNUT SQUASH SOUP YOUR KIDS WILL LOVE

creamy vegan butternut squash soup

I was cooking for Everleigh the other day and playing with some new recipes. I found this recipe in a book but modified it. I made this butternut squash soup and then so many of you asked for the recipe, so I’m sharing it here. This soup was such a huge hit that when I went to go reheat some more the next day, it was gone because my husband finished it! He hates soup!

Everleigh loved it so much, I added it to my regular soup recipe rotation. I also have poured some over her noodles and veggies as a cream sauce. Please know, most of what I make I guesstimate everything so I’m going to try to be as precise as possible. 

LET’S START:

INGREDIENTS:

-1 butternut squash (I used a bag of frozen because I had it)

-2 garlic cloves

-1 small onion

-1 cup of canned coconut milk

*season to taste

STEPS:

  1. Start by heating up some olive oil in a saucepan
  2. Add in the onion, garlic and butternut squash.
  3. Cook til the onion is translucent and the squash is defrosted (if using frozen)
  4. Add the vegetable broth and seasoning, cook for 5 min and add the coconut milk.
  5. simmer til you are happy with it.
  6. let cool and the add to blender and blend it all up!

PRODUCTS USED:

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