Best Butternut Squash Soup (Vegan!)
This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4
Ingredients 12
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon peeled and finely grated ginger
- 1 cup peeled and chopped carrots (about 2 medium or 1 very large)
- 1 medium butternut squash ( 4 cups chopped)*
- 2 tablespoons olive oil
- 1 quart vegetable broth
- ½ teaspoon dried sage
- 1 teaspoon kosher salt
- 15 -ounce can chickpeas, drained and rinsed
- 1 cup full fat coconut milk, plus more to garnish
- Optional garnishes: fresh chopped parsley, pepitas
Method 4
- 01
Dice the onion . Mince the garlic . Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash .
- 02
In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
- 03
Add the carrots, squash, vegetable broth , dried sage, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
- 04
Add the drained and rinsed chickpeas and the coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving.
Provenance
- recipe-clones/acouplecooks-data
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