Thai Butternut Squash Soup (Vegan)

PREP TIME | COOK TIME |TOTAL TIME
30 mins | 45 mins
 SERVES: 4
A creamy and delicious vegan lemongrass coconut butternut squash soup that is ready in 45 minutes and tastes even better the next day!

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups butternut squash, peeled and cubed
  • 2 carrots, peeled and sliced
  • 2 cups stock (or more; enough to cover the veggies)
  • 2 stalks lemongrass, outer leaves removed and cut into 2-inch pieces
  • 2 lime leaves
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 can good quality coconut milk

Instructions

  1. Heat oil in a medium pot over medium heat.
  2. Add the onion, and cook, stirring occasionally, until translucent. Around 5 minutes.
  3. Add the garlic and cook for 30 seconds-1minute, stirring frequently.
  4. Add the butternut squash, carrots, stock, lemongrass, lime leaves, curry powder and salt. If veggies aren’t completely covered, add stock until they are covered.
  5. Cook for 15 minutes, until butternut squash is soft.
  6. **Remove the lemongrass and lime leaves from the pot.
  7. Stir in the coconut milk, and puree using an immersion blender until smooth.
  8. Reheat gently and serve!

Notes

Nutritional Information:
Calories 299 // Fat 18 g // Saturated Fat 12 g // Cholesterol 4 mg // Sodium 210 mg // Carbohydrate 34 g // Fiber 8 g // Sugars 9 g // Protein 7 g