Name: Vegan Butternut Squash Soup with Coconut Milk
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butternut squash - 2; Olive oil - 4 tablespoons; Carrot, peeled and finely chopped - 1; Finely chopped onion - 1 cup; Celery, finely chopped - ½ cup; Tomato sauce - 1 cup; Dried basil, divided - 3 ½ teaspoons; Salt - 1 teaspoon; Coconut milk - 3 cups; Chopped fresh basil - 2 tablespoons; French baguette - 1; Olive oil - 1 tablespoon

Vegan Butternut Squash Soup with Coconut Milk

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Butternut Squash Soup with Coconut Milk

1. Butternut squash - 2

2. Olive oil - 4 tablespoons

3. Carrot, peeled and finely chopped - 1

4. Finely chopped onion - 1 cup

5. Celery, finely chopped - ½ cup

6. Tomato sauce - 1 cup

7. Dried basil, divided - 3 ½ teaspoons

8. Salt - 1 teaspoon

9. Coconut milk - 3 cups

10. Chopped fresh basil - 2 tablespoons

11. French baguette - 1

12. Olive oil - 1 tablespoon

How to cook deliciously - Vegan Butternut Squash Soup with Coconut Milk

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.

2. Stage

Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.

3. Stage

Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.

4. Stage

Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.

5. Stage

Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.

6. Stage

Preheat the oven to 325 degrees F (165 degrees C).

7. Stage

Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.

8. Stage

Bake baguette in the preheated oven until golden brown, about 10 minutes.

9. Stage

Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.