Hearty Fall Recipe: Vegan Butternut Squash Soup

servings: 2 prepping time: 15 min cooking time: 30 min

Ingredients:

• 1 medium butternut squash, peeled and diced

• 1 onion, chopped

• 2 carrots, diced

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp ground cinnamon

• 1/2 tsp nutmeg

Directions:

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

• Add onion, carrots, and garlic. Sauté until softened.

• Add the diced butternut squash to the pot and cook for another 5 minutes.

• Pour in the vegetable broth, and bring the mixture to a boil.

• Lower the heat and simmer until the squash is tender.

• Use an immersion blender to puree the soup until smooth.

• Add salt, pepper, cinnamon, and nutmeg. Stir well to combine.

• Serve hot with a swirl of coconut cream and a sprinkle of chives if desired.