This recipe is simple, vegan and DELICIOUS! It is great make-ahead option, so it tastes even better the next few days after once all the ingredients settle in. So, here we go!
Prep Time: 10 mins Cook Time: 55 mins
Total Time: 1 hour and 5 mins Yield: 5 to 7 cups
In a large soup pot, sauté extra virgin olive oil, garlic, onion and celery for about 5 minutes at medium heat until shimmering and the onion starts to soften and golden at the edges.
Then, add in the butternut squash, carrots and vegetable stock. Turn on high heat and let the vegetables boil. Once they start to boil, turn on low heat and let them simmer for about 35 minutes.
Once all vegetables are soft and smooth, put into a food processor (I have a Ninja) in batches and blend. I prefer my soup creamy and thick, but if you’d rather have yours on the thinner side add more vegetable stock as you’d like.
Once everything is blended and smooth, bring it all back to the large soup pot and add in the coconut milk, salt and pepper on low heat.
Let sit for about 20 minutes, pour into a bowl, add croutons to garnish, and ENJOY!
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