This deliciously warming, healthy vegan butternut squash soup recipe is the perfect Autumnal dish for the cooler, darker nights that are upon us. A bright orange, this soup is rich in nutritional properties that support gut health, as well as Vitamin C, antioxidants and fibre to boost your immune function. Great topped with some kefir, toasted seeds, or avocado oil for a nutritional boost, extra healthy fats and probiotics for gut health.
Ingredients
Serves 4- 714g butternut squash, peeled (around 1 medium squash
- 1 large celery stick, chopped
- 1 large carrot, chopped
- 1 white onion, chopped
- 3 garlic cloves, chopped
- 1 tbsp fresh sage, chopped
- 114ml coconut milk
- 1.4g lemongrass
- 1 tbsp avocado oil or light olive oil
- 10g vegetable stock in 200ml hot water
- Black pepper, to taste
Directions
- Heat the oil in a large pan over medium heat. Add the onion, carrot, celery, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
- Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, and lemongrass. Stir and cook 30 seconds to 1 minute, then add the coconut milk, and vegetable stock in water.
- Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 more cup of stock and blend.
- Top with toasted seeds, a cold pressed oil or kefir and enjoy with fresh crusty bread!