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To make this delicious soup, you will need: - 1 medium butternut squash, peeled and cubed - 1 tablespoon olive oil - 1 onion, diced - 2 garlic cloves, minced - 2 carrots, diced - 4 cups vegetable broth - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1 cup coconut milk (canned) - Salt and pepper to taste - Fresh herbs for garnish (such as parsley or cilantro) You can swap items based on what you have. If you don’t have olive oil, use canola or avocado oil. For the vegetable broth, water works in a pinch, but broth adds more flavor. If you want less fat, use almond milk instead of coconut milk. You can also skip the ginger or cinnamon if you prefer a simpler taste. Look for a squash that feels heavy for its size. The skin should be a deep tan color and free from soft spots. A firm squash indicates that it's fresh. If you can, pick one with a long neck. This gives you more flesh to work with and less seed-filled cavity. To start, gather your ingredients. You need a medium butternut squash, olive oil, onion, garlic, carrots, vegetable broth, ground ginger, ground cinnamon, coconut milk, salt, and pepper. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion. Sauté it until it looks clear and soft, about 5 minutes. 3. Next, mix in the minced garlic and diced carrots. Cook them for 2-3 minutes until you smell their aroma. 4. Now, add the cubed butternut squash, vegetable broth, ground ginger, and ground cinnamon. Bring this mix to a boil. Then, turn down the heat and let it simmer for about 20 minutes. The squash should be tender when done. 5. For the next step, use an immersion blender to puree the soup until it is smooth. If you don’t have one, pour the soup into a regular blender in batches. 6. Stir in 1 cup of coconut milk and gently heat the soup again until warm. Add salt and pepper to taste. 7. Serve it hot and garnish with fresh herbs like parsley or cilantro. Using an immersion blender is easy. You can blend the soup right in the pot. This saves time and reduces mess. Hold the blender at the bottom of the pot. Move it slowly up and down until the soup is smooth. If you use a regular blender, be careful. Always let the soup cool a bit first. Fill the blender halfway to avoid spills. Blend in small batches for safety. You want your butternut squash to be very soft. This means it should mash easily with a fork. The soup should look thick and creamy after blending. If it feels too thick, add more vegetable broth. For a chunkier texture, blend just half of the soup. Keep some pieces of squash for a fun bite! To make your soup shine, try adding spices. Ground coriander adds a nice twist. A pinch of nutmeg brings warmth. For a hint of heat, add cayenne pepper. Fresh herbs, like thyme or sage, elevate the taste too. You can also add a squeeze of lime for a fresh kick. These little additions can make a big difference. This soup pairs well with crusty bread. A side salad adds freshness and crunch. For a fun twist, serve it in a bread bowl. You can also top the soup with roasted seeds for crunch. Drizzling a bit of balsamic glaze adds a lovely touch. Each option adds flavor and makes the meal more exciting. If you prefer a chunky soup, don't blend all of it. Save some cooked squash to stir in later. For a smoother texture, blend until creamy. You can also add more coconut milk for a richer feel. If the soup is too thick, add a bit more broth. Adjusting texture is easy and fun to do! {{image_2}} You can easily change the taste of the soup. Try using pumpkin instead of butternut squash. Pumpkin gives a nice, sweet flavor. Sweet potatoes work well too. They add creaminess and a hint of sweetness. Both options blend smoothly and taste great. Want to make this soup heartier? Add beans or lentils. Chickpeas are a great choice. They add protein and a lovely texture. Green or brown lentils also work well. Just cook them until soft and blend them into the soup. This will make your soup filling and nutritious. If you like heat, spice up your soup! Add chili powder or cayenne pepper. Start with a small amount, then taste it. You can add more if you want it hotter. For a fresh kick, toss in jalapeños or crushed red pepper. Each option gives your soup a bold flavor. Try these variations to make the Vegan Creamy Butternut Squash Soup your own. For the full recipe, check out the Vegan Creamy Butternut Squash Soup recipe. To keep your vegan creamy butternut squash soup fresh, let it cool first. Use airtight containers to store the soup in the fridge. This helps keep moisture and flavor locked in. The soup will stay good for about 3 to 5 days in the fridge. If you want it to last longer, freezing is a great option. When you reheat the soup, do it slowly. Use low heat on the stove or microwave. Stir it often to keep it from sticking. If the soup seems thick, add a splash of vegetable broth or water. This helps regain that creamy texture. Taste it again and add salt or pepper if needed. For freezing, use freezer-safe containers. Pour the cooled soup into them, leaving space at the top. This allows the soup to expand. It can last up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently afterward, and enjoy your delicious soup again. You can find the full recipe for this tasty soup to make the most of your leftovers. The best way to make this soup is to follow the steps in the Full Recipe. Start by heating olive oil in a pot. Add onion and cook until soft. Then, mix in garlic and carrots for a few minutes. Next, add the butternut squash, broth, ginger, and cinnamon. Bring it to a boil, then simmer until soft. Finally, blend until creamy and stir in coconut milk. This soup can last in the fridge for about 4 to 5 days. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. Yes, you can make this recipe in advance. It tastes great when made a day ahead. Just store it properly in the fridge. When you are ready to eat, reheat it on the stove. Butternut squash is full of vitamins and minerals. It contains vitamin A, which helps your eyes. It is also rich in fiber, which aids digestion. Plus, it has antioxidants that can boost your immune system. Enjoy this healthy ingredient in your meals! This guide covered everything you need for Vegan Creamy Butternut Squash Soup. You learned about essential ingredients, cooking steps, and tips to enhance flavor. We also explored variations to change the soup's taste and how to store it for later. In making this soup, you can enjoy a tasty, healthy meal. Experiment with the flavors and share it with others. Enjoy your cooking journey!

Vegan Creamy Butternut Squash Soup

Warm up this season with a delicious bowl of Vegan Creamy Butternut Squash Soup! Made with simple ingredients like fresh butternut squash, coconut milk, and aromatic spices, this comforting recipe is not only easy to prepare but also bursting with flavor. Perfect for cozy dinners and meal prep. Click through now to explore the full recipe and discover how to make this creamy delight that everyone will love!
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Ingredients
  

1 medium butternut squash, peeled and cubed

1 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

2 carrots, diced

4 cups vegetable broth

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 cup coconut milk (canned)

Salt and pepper to taste

Fresh herbs for garnish (such as parsley or cilantro)

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the diced onion and sauté until it becomes transparent and soft, approximately 5 minutes.

      Add the minced garlic and diced carrots, stirring for another 2-3 minutes until fragrant.

        Incorporate the cubed butternut squash, vegetable broth, ground ginger, and ground cinnamon. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.

          Once cooked, use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender.

            After blending, stir in the coconut milk and heat the soup gently over low heat until warmed through. Season with salt and pepper to taste.

              Serve hot, garnished with fresh herbs.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4