Creamy Vegan Butternut Squash Soup w/Sweet Potato and Red Pepper
Author: 
Recipe type: Vegan, Soup
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons Extra Virgin Avocado Oil]
  • 1 small onion, chopped
  • 1 small red pepper, chopped
  • 2 cloves garlic
  • 1 teaspoon fresh ginger, minced
  • 2 cups butternut squash, cut into 1-inch chunks
  • 1 cup sweet potato, cut into 1-inch chunks
  • 3 cups water
  • 1 15 oz. can white beans (cannellini, great northern, or other) drained and rinsed.
  • ½ cup cashew milk (or other non-dairy milk)
  • salt/pepper
  • crushed red pepper (optional)
Instructions
  1. Heat the avocado oil over medium heat.
  2. Cook the onion and red pepper until the onion is soft (about 4 minutes)
  3. Add the garlic, ginger, squash, and sweet potato, and cook until fragrant, about 8 minutes, stirring frequently.
  4. Add the water and bring to a boil.
  5. Add the beans and return to a boil.
  6. Reduce heat and simmer until the squash and sweet potatoes are tender.
  7. Remove from the heat.
  8. If you use a blender:
  9. Blend the soup in two batches. Using a slotted spoon, spoon the squash and sweet potato into the blender. Pour ¼ cup of the cashew milk and about ½ cup of the broth into the blender (be careful, it is hot).
  10. Keep the centerpiece of the lid off and cover with a dish towel. Blend until smooth, adding more broth if necessary for a creamy texture.
  11. Add salt and pepper to taste.
  12. Pour into a saucepan and blend the other half of the soup.
  13. Add to the saucepan and reheat to a low boil.
  14. Garnish with parsley and crushed red pepper if desired.
  15. If using an immersion blender:
  16. Spoon the sweet potato/squash mixture into another pan using a slotted spoon. Add the cashew milk, 1 cup of broth, and salt and pepper to taste. Blend until smooth and creamy, adding more broth if necessary.
  17. Serve as above.
Notes
Vegan, Vegetarian
Recipe by at https://coachdebbieruns.com/vegan-butternut-squash-soup-recipe/