Creamy Vegan Butternut Squash Soup
This vegan butternut squash curried soup is super easy to make and is the perfect comfort food for fall and winter months.
1 large butternut squash
4 cloves of garlic
2 cups vegetable broth/water
1/2 can coconut milk
1 tbsp curry
1 tsp turmeric
1/4 tsp black pepper
1/4 tsp salt or to taste
Cut butternut squash into halves, clean the seeds, place the garlic cloves on it and roast in the oven at 410 degrees for 45-60 minutes (this mostly depends on the size of the squash) or until soft.
Skin the squash and blend it with the garlic and 1/2 cup water
Combine pureed squash with coconut milk, vegetable broth and spices and stir on a low heat
Increase the heat and bring it to boil
This recipe is good for meal prep as it's easy, delicious and reheats very well.