Vegan Butternut Squash Soup
This must be the smoothest and silkiest butternut squash soup ever! The secret to make it creamy, while keeping it vegan, is to add a some potatoes and a peeled zucchini.
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Servings: 4
Ingredients
- 2 onions
- 1 (1 kg) butternut squash
- 4 small potatoes
- 2 zucchinis
- Olive oil
- 1 pinch of salt and pepper
- ½ teaspoon nutmeg
- water enough to cover the vegetables
Optional
- 4 teaspoon mixed seeds
- 4 tablespoon full-fat coconut milk
Instructions
- Peel and dice the onion.
- Peel the butternut squash*, the potatoes and the zucchini and cut them into pieces.
- Heat a large pot with olive oil. When hot, sauté the onion until translucent.
- Add the butternut squash. Sauté on high for 5 minutes.
- Add the potatoes and the zucchini. Cover the vegetables with water**. Cook with the lid on for 45 minutes over medium heat.
- Blend the soup with a high power blender. Add a little vegetable broth or water for a thinner consistency.
- Season with salt, pepper and nutmeg. If desired, serve with some coconut milk and mixed seeds.
Notes
*Use a potato peeler to peel the butternut squash if the skin is not too thick.
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