Before I turned vegan, I used to have lots of butter/cream in my butternut squash soups. It was essential. After turning vegan, I wasn’t sure if I can create the same tasty, creamy rich soup without dairy. But I did! Here is an amazing vegan recipe for one of the best butternut squash soups I ever tatsed!
What you need:
1 medium butternut squash, chopped
1 large chopped onion
2 medium carrots, sliced
3 small potatoes, cubed
2 celery sticks, sliced
1.5 spoon coconut oil
1 cup vegetables stock
salt and pepper to taste
What to do:
* Heat up the coconut oil in a large pot over high heat.
* Add the rest of the ingredients and sauté until soft.
* Once soft, use a hand blender to mix the soup until you get a nice smooth texture. You may leave some bulky vegetables if you like.
Be careful when using the hand blender! I use the pot cover as a shield from jumping boil soup over me. I suggest you to wait a bit until the soup is not that hot and it is safer to mix.