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Butternut squash soup

This vegan soup is easy and delicious!

Course Soup
Cuisine American
Prep Time 1 hour
Cook Time 11 minutes

Ingredients

  • whole butternut squash
  • can coconut milk
  • handful of cilantro
  • 2 tsp salt or to taste
  • cup water or vegetable broth--or more to get desired thickness
  • 2/3 cup cooked garbanzo beans
  • 1 tbsp nutritional yeast per serving optional topping
  • 2 roasted pumpkin seeds per serving optional topping

Instructions

  1. Preheat the oven to 375

  2. cut the squash in half. You can remove the seeds now, but I usually do it after the squash has baked because it's easier. Put the squash halves on the baking sheet, face down, and place it in a preheated oven.

    butternut squash half

  3. bake for 45 minutes or until the squash is very soft (the time will depend on the size of the squash

    roasted butternut squash

  4. remove the seeds (if you didn't do it before) and scoop the flesh of the squash into the blender--or a pot if you're using an immersible blender

    butternut squash soup--ready to blend

  5. add the coconut milk, beans, water, salt, and cilantro.

    butternut squash soup-ready to blend

  6. blend until smooth

    blended soup

  7. I made this in the vita-mix and let it run for a couple of minutes to heat the soup, but you can also heat it in a pan on the stove if it's not warm enough

  8. sprinkle with nutritional yeast and/or pumpkin seeds, if desired

  9. eat and enjoy!