Vegan Butternut Squash & Sweet Potato Soup

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Butternut squash, peeled and diced (about 4- 5 cups, medium
  • 2 Carrots, large
  • 2 cloves Garlic
  • 1 Sweet potato, peeled and diced (about 2 cups, large
  • 1/2 tsp Thyme, dried
  • 1 Tomato, medium
  • 1 Yellow onion, small

• Canned Goods

  • 1/2 cup Coconut milk, full-fat
  • 3 cups Vegetable broth, low-sodium

• Condiments

  • 2 tsp Lemon or lime juice, fresh

• Baking & Spices

  • 1 Pinch Nutmeg, ground
  • 1 Pepper, fresh ground
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on veganhuggs.com

Description

Ingredients

• 1 tablespoon coconut oil (or preferred cooking oil)
• 1 small yellow onion, diced
• 2 large carrots, peeled and chopped
• 2-3 cloves garlic, minced
• 1 medium butternut squash, peeled and diced (about 4- 5 cups)
• 1 large sweet potato, peeled and diced (about 2 cups)
• 3 cups vegetable broth, low sodium *See note
• 1 medium tomato, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• A pinch of ground nutmeg
• 1 1/2 teaspoons sea salt (more to taste)
• Fresh ground pepper, to taste
• 1 tablespoon fresh lemon or lime juice
• 1/2 cup full-fat coconut milk (or any unsweetened plant-based milk)

Directions

• In a large pot, heat the coconut oil over medium heat. Add the onion, carrots and garlic, sauté until onions are softened, about 3-4 minutes
• Add the squash, sweet potato, tomato, vegetable broth, salt, pepper and spices. Bring to a slight boil, then reduce to a simmer, cook for about 20-30 minutes or until the veggies are tender.
• Remove from heat and add the coconut milk & lemon juice. Taste for salt and add as needed.
• Using a regular blender or an immersion blender, purée the vegetables until its a smooth & creamy consistency. Place into soup bowls, swirl some coconut milk & add pumpkin seeds on top.

Nutrition