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–+ servings
Plant Based Butternut Squash Soup

Plant Based Butternut Squash Soup

Indulge in velvety-smooth luxury with this creamy butternut squash soup! Squash and apples meld with warming spices in a rich and creamy, decadent, and filling broth.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Print TRADITIONAL Recipe
Servings: 6

INGREDIENTS

Main Ingredients

Spices

Broth

Optional Topping

INSTRUCTIONS

  • Heat a generous drizzle of olive oil in a 6-quart stockpot over medium heat.
    Drizzle Olive Oil
  • Add the onion and saute over medium heat until softened, about 5 minutes.
    1 Medium Yellow Onion
  • Add the garlic and cook for an additional minute.
    t tbsp Minced Garlic
  • While the onions are cooking, peel, core, and dice the apple.
    1 Apple
  • Cut baby carrots in half or thirds.
    ½ Bag Baby Carrots (16 oz bag)
  • Use pre-cut squash if possible, but if unavailable peel, seed, and dice whold squash into 1" cubes
    2 lb Butternut Squash
  • Add the apple, carrots, and squash to the pot and mix well.
  • Drain and rinse the beans and add them to the pot.
    1 Can (15 oz) Garbanzo Beans (Chickpeas) (15 oz)
  • Add all of the spices and mix well.
    2 tsp Thyme, 1 Bay Leaf, 1 tsp Salt, ½ tsp Black Pepper, ½ tsp Cinnamon, ¼ tsp Cayenne Pepper
  • Add the broth and coconut milk to the pot and bring to a low boil.
    1 Box (32 oz) Vegetable Broth Carton (32 oz ea), 1 Can (15 oz) Lite Unsweetened Coconut Milk
  • Reduce heat and simmer for 30 minutes.
  • Turn off the flame and let the soup cool for 5 minutes.
  • Remove the bay leaf.
  • Puree the soup with an immersion blender, blender (in batches if necessary), or with a simple potato masher.
  • Season to taste with additional salt and pepper, if desired.
  • Serve hot, garnished with pumpkin seeds (optional).