• Kristin Ervin

Vegan Butternut Squash Soup


Soup season is upon us. All this rainy weather has me craving for soup! And this is one of my favourite soup recipes, I make this recipe every fall.


Ingredients:

1 onion, large diced

2 cloves garlic, crushed

1 butternut squash, peeled, seeded & large diced (1 kg)

1/2 tsp paprika

handful fresh thyme

3 bay leaves

3 cinnamon sticks

2 tsp salt

3 tsp red wine vinegar

3 1/2 cups stock

3 Tbsp maple syrup

1/2 cup coconut milk

1/8 tsp nutmeg

1/8 tsp ground cinnamon

4 Tbsp coconut flakes

4 Tbsp pumpkin seeds


Servings: 4


In large pot heat small amount of oil. Add onion and cook for 1 minute. Add squash and all spices. It helps to place thyme, bay leaves and cinnamon sticks cheese cloth for easy removal. Cook for 1 minute. Add vinegar, stock and syrup. Lower heat and simmer for 45-50 minutes or until squash is soft. Remove cheese cloth of herbs, if you didn't place into a cheese cloth be sure to remove all pieces of cinnamon, thyme and bay leaves. Add in coconut milk, nutmeg and cinnamon and blend smooth either using a stick blender or a stand up blender.


For garnish, heat small pan on low heat. Add coconut flakes and pumpkin seeds a toast until coconut is a nice light golden brown. About 1-2 minutes. Watch carefully to ensure it doesn't burn. Place on top of finished soup and enjoy!

Notes:

Squash: Helps to use a sharp knife, and do this carefully. I start by cutting off ends, then cut it lengthwise. Remove the skin and the seeds on the inside. Cut into chunks.


Stock: If you are vegan keep it vegetarian stock. If not vegan you can try with chicken stock for a little add flavour! Also you just need enough stock to just cover everything, a smaller squash you may not need as much stock.


Season to taste: Depending on your preference you can add salt to taste! You may want to add a little extra, also depends on the stock you are using.

This is what I have and love below!




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