Name: Roasted butternut squash soup (vegan)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 16 oz./450 gr. of pumpkin puree or 1 medium squash weighing 2 lbs peeled and chopped (yields about 1 lbs/16 oz. of pumpkin puree); 1 tablespoon olive oil; 2 medium onions diced; 2 garlic cloves, minced; 1 stalk celery sliced; 25 oz./750 ml vegetable broth; 2 tablespoons grated fresh ginger or 1 teaspoon ginger powder; 1 tablespoon yellow curry powder; 1 can (14 oz./400 ml) coconut milk; salt and black pepper to taste

Roasted butternut squash soup (vegan)

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5 from 4 reviews

A delicious gluten-free fall/winter soup

Author: Gabi Rupp
Prep Time: 5
Cook Time: 10
Total Time: 15

Ingredients

Scale

16 oz./450 gr. of pumpkin puree or
1 medium squash weighing 2 lbs peeled and chopped (yields about 1 lbs/16 oz. of pumpkin puree)
1 tablespoon olive oil
2 medium onions diced
2 garlic cloves, minced
1 stalk celery sliced
25 oz./750 ml vegetable broth
2 tablespoons grated fresh ginger or 1 teaspoon ginger powder
1 tablespoon yellow curry powder
1 can (14 oz./400 ml) coconut milk
salt and black pepper to taste

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Instructions

In a large pot with hot olive oil sauté onions, garlic and celery for three minutes, stirring occasionally.
Add puree, vegetable stock, ginger and curry powder.
Bring it to a boil, then reduce heat.
Cover and simmer for 10 minutes over medium heat.
Add coconut milk.
Purée the soup with a hand or immersion blender. You might want to work in batches or you can also use a food processor.
Taste with salt and pepper.
Feel free to add coconut flakes or pumpkin seeds as garnish.
Serve immediately.

Notes

You can freeze this soup for up to 3 months
use for variation some smoked paprika

Nutrition

Serving Size: 4

Find it online: https://leanjumpstart.com/clean-eating-butternut-squash-soup/