Ingredients
- 2 Tablespoons Olive Oil
- 0.5 cup, diced Onion
- 2, minced Garlic Cloves
- 1 small, peeled & cubed Butternut Squash
- 2 large, peeled & diced Carrots
- 0.5 teaspoon Ground Cinnamon
- 3 teaspoons Sea Salt
- 1 teaspoon Ground Black Pepper
- 6 cups Low Sodium Vegetable Broth
- 1 can Pure Pumpkin Puree
- 1 can full fat Coconut Milk
- for garnish Pumpkin Seeds
Directions
This one-pot, vegetarian and dairy free autumn squash soup is a hug in a bowl!
Not only is this soup perfectly savory, slightly sweet and very creamy but also very filling.
I can eat soup all year around but once the autumn season starts and I spot beautiful squash in the grocery store, that is when I get the real soup craving!
Everything is added to a large soup pot and cooked until tender.
A bit of cinnamon gives this soup that extra fall and winter warmth.
The soup is blended until beautifully creamy.
For added body and creaminess, full-fat coconut milk is the key.
A perfectly seasoned soup is seasoned after the vegetables go in and once more right before serving.
Always have a tasting spoon ready and make it as salty as you like!
For added sweetness, you can also add a bit of coconut sugar at the end.
However, the butternut squash, carrot and onion provide is a good amount of natural sweetness!
This soup makes for great left-overs and can be stored in the refrigerator for up to 4 days and in the freezer for up to 3 months!
This autumn squash soup is a great starter for your Thanksgiving meal.
Leave your review or comments below.
Steps
1 Done | Get a Large Soup PotHeat a large bottom-heavy soup pot on medium-high heat and add the oil. Next, add the onion, carrot and butternut squash. Sauté for 3-4 minutes stirring occasionally. Now add the minced garlic, cinnamon, salt, and black pepper. Stir to toast the spices. Add vegetable broth and bring to a simmer then add the pure pumpkin puree. Stir to combine then cover and simmer on medium heat until the butternut squash and carrots are fully cooked and fork tender, about 10 minutes. |
2 Done | Blend the SoupTurn off the heat and blend the soup using a hand-held immersion blender or a high-speed blender (in batches) until smooth. Lastly, add full fat coconut milk and stir well to combine. Taste and adjust seasoning if needed. To serve, top the soup with pumpkin seed and croutons for crunch. |
