Butternut squash soup
VeganSoupComfortLunch
Butternut squash soup
Butternut squash, ginger and coconut milk make a warming, creamy soup without dairy.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 1 tbspolive oil
- 1onion, chopped
- 800 gbutternut squash, peeled, deseeded and cut into small cubes
- 15 gfresh ginger, peeled and grated
- 1 tspground cumin
- 700 mlvegetable stock
- 200 mlcoconut milk
- 1 tbsplemon juice
Make
Method
- 1.
Heat the oil in a large saucepan and cook the onion gently until softened.
5 minutes - 2.
Add the ginger and cumin and stir for 1 minute.
1 minutes - 3.
Add the squash and stock. Bring to a simmer, cover loosely and cook until the squash is very soft.
20 minutes - 4.
Remove from the heat, add the coconut milk and carefully blend with a stick blender until smooth.
2 minutes - 5.
Stir in the lemon juice and gently reheat before serving.
2 minutes