This week, I’m sharing a classic recipe that is one of my most-requested by family and friends at this time of year! With the weather getting cooler, I love making this butternut squash soup because it is SO easy and super delicious too! I hope you enjoy it as much as we do!
- 1 small onion
- 4 TBSP butter
- 3 cups vegetable or chicken broth
- 6 cups butternut squash, peeled and cubed
- 1/2 TSP marjoram
- 1 can whole coconut milk
- Salt and Pepper to Taste
Sauté onion in butter, add remaining ingredients and bring to a boil. Reduce heat and simmer until squash is tender. Puree, add coconut milk in pot, and then add puree and reheat. Add salt and pepper to taste.
Tip from the Kitchen:
For extra creamy soup, add 4 oz. vegan cream cheese after you’ve pureed and reheated the soup. Enjoy!