Description
A delicious and creamy vegan soup made with butternut squash and carrots, perfect for clean eating.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 3 large carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add the diced butternut squash and chopped carrots, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Stir in coconut milk, ginger, and cinnamon. Blend the soup until smooth using an immersion blender or a regular blender.
- Season with salt and pepper to taste. Serve warm.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg