Laura's Butternut Squash Soup

June 29, 2013

148

Creamy butternut squash soup.

2 pounds of diced butternut squash (NO PEEL, eww!)
1 cup of chopped carrots (relatively small chops, some of mine were about an inch long and took longer than I wanted to soften)
1 whole medium onion (about 1 cup)
2 tablespoons vegan butter
4 teaspoons of minced garlic
3 cups of vegan/gluten-free/dairy free “chicken” broth
1 can of coconut milk
1/4 teaspoon of salt
1/4 teaspoon of pepper

Melt butter in a large stock pot, add all vegetables and saute for about 10-15 minutes. Add everything else! Cook over medium-high heat until carrots and squash are tender enough to stab with a fork (about...
See the full directions on my site

Nutritions

Calories
253

Sodium
1012mg
42% DV

Fat
21g
33% DV

Protein
5g
10% DV

Carbs
13g
4% DV

Fiber
3g
14% DV