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

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.