Creamy Vegan Butternut Squash Soup w/Sweet Potato and Red Pepper
Author: Debbie
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
Heat the avocado oil over medium heat.
Cook the onion and red pepper until the onion is soft (about 4 minutes)
Add the garlic, ginger, squash, and sweet potato, and cook until fragrant, about 8 minutes, stirring frequently.
Add the water and bring to a boil.
Add the beans and return to a boil.
Reduce heat and simmer until the squash and sweet potatoes are tender.
Remove from the heat.
If you use a blender:
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).
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.
Add salt and pepper to taste.
Pour into a saucepan and blend the other half of the soup.
Add to the saucepan and reheat to a low boil.
Garnish with parsley and crushed red pepper if desired.
If using an immersion blender:
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.
Serve as above.
Notes
Vegan, Vegetarian
Recipe by at https://coachdebbieruns.com/vegan-butternut-squash-soup-recipe/