Vegan Butternut Squash Soup
This rich, thick, delicious soup is just what we need on a cold, cloudy windy day.
Equipment
- 1 Slow cooker
Ingredients
- 1 cup mirepoix That's a French name for chopped celery, onion and carrots
- 2 lbs butternut squash I buy it already cubed, convenience rules
- 4 cups vegetable broth
- 4 cloves garlic I slice it to spread it around more
- 2 tsp paprika I tend to go heavy on the seasonings so adjust as you see fit
- 1 tbsp cumin
- 2 tbsp liquid aminos you can use soy sauce here
- 1 can white beans
- 1 can full fat coconut milk
Instructions
- Although others will probably tell you to sauté the mirepoix with the spices first, and roast the squash, I am perfectly happy putting everything, except the coconut milk in the slow cooker raw and cooking it until the squash is really soft.
- Once the squash is good and soft, I use an immersion blender to blend it to all to a smooth consistency.
- After the blending is done, I add the coconut milk and stir/blend it a little more. Cook it to warm the coconut milk and you have soup. I don't recommend using coconut milk from a carton or lite coconut milk. I've never done that so I don't know what the consistency will be.
Tried this recipe?Let us know how it was!