Butternut Squash Soup Recipe (Vegan)
Servings 4 servings
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium size onion chopped
- 2 cloves garlic minced
- 2.5 lb butternut squash
- 1 lemongrass stalk finely chopped (or 2 teaspoons lemon zest)
- 1 Tablespoon minced ginger
- 1 Tablespoon Minced Cilantro
- 4 cups vegetable broth
- 1 can coconut milk
Garnish
- Cilantro
- Chili pepper sliced
- Coconut flakes
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until the onion is soft and the garlic is fragrant.
- Add the ginger and lemongrass. Cook for two more minutes.
- Add the squash to the pot and cook for five minutes.
- Add the stock and cilantro. Bring to a low boil. Cook for 15 minutes or until the squash is tender enough for a fork to easily pierce. Remove from the heat and allow to cool slightly.
- Using an immersion blender, blend the squash mixture until smooth.
- Return to the heat, and add 3/4 of the can of coconut milk, reserving the rest for garnish. Simmer for another five minutes.
- Serve with shaved coconut, chopped cilantro, and chopped chilies if desired.
Notes
Instead of the butternut squash you can use any other pumpkin or squash in season. You can even use canned pumpkin and skip step 3.
For added flavor, roast your squash for 10 minutes in the oven drizzled with some olive oil. Then add the squash to the soup and blend as instructed.
Lemongrass can be found at most whole foods stores, or places that sell healthier options, such as health food stores. Walmart sometimes carries it as well.
If you don’t want to use lemongrass or try to find it, simply use two teaspoons of lemon zest in its place.
To thicken the soup, you can use a cornstarch slurry. Add a tablespoon of cornstarch with two to three tablespoons of the soup in a cup. Stir well before adding back to the soup. Allow to simmer a while longer until thickened a bit more.
Store in an airtight container, once cool, in the fridge, for four to five days. Store in the freezer for two to three months in an airtight container.
For added flavor, roast your squash for 10 minutes in the oven drizzled with some olive oil. Then add the squash to the soup and blend as instructed.
Lemongrass can be found at most whole foods stores, or places that sell healthier options, such as health food stores. Walmart sometimes carries it as well.
If you don’t want to use lemongrass or try to find it, simply use two teaspoons of lemon zest in its place.
To thicken the soup, you can use a cornstarch slurry. Add a tablespoon of cornstarch with two to three tablespoons of the soup in a cup. Stir well before adding back to the soup. Allow to simmer a while longer until thickened a bit more.
Store in an airtight container, once cool, in the fridge, for four to five days. Store in the freezer for two to three months in an airtight container.
