Butternut Squash Soup (Vegan)

Butternut squash does a pretty great job of having a creamy texture without adding dairy, but the silky smooth texture that heavy cream or milk adds to this dish is really what takes this dish over the top. So, how can we achieve this without the dairy? Coconut milk!

Serves 8-10

2 butternut squashes
8-10 cloves garlic
1 medium onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 can coconut milk
3-4 cups water
1/4 cup olive oil
1 Tablespoon of coconut oil

Preheat oven to 350 degrees.
Peel squash and remove seeds. Chop into 1-inch cubes and place in bowl. Peel garlic and add to bowl. Add 1/4 teaspoon salt and olive oil and mix well. Spread on baking two baking sheets and roast for 25 minutes or until a tender. Remove and let cool for 5 minutes

Saute onions in coconut oil with remaining salt. Add squash and garlic, mixing thoroughly. Add coconut milk and water. Bring to boil. Blend together with immersion blender or pour into food processor or blender 2 cups at a time. Serve hot.

Marissa Gandelman1 Comment