Vegan Butternut Squash Soup


2 cups fresh pumpkin or one 15 oz can pumpkin
2 cup butternut squash fresh or 10-16 oz bag frozen

1 peeled and cored apple
1 small to medium onion cut in half
2 tablespoon preferred oil
1 cup vegetable broth or water

1 can full fat coconut milk or extra cup of water
1/4 teaspoon cinnamon
1-2 teaspoon salt
1/2 teaspoon garlic
1 fresh clove garlic optional
1 tablespoon honey optional
2 teaspoon curry optional

If you like everything spicy like me, try adding 2 jalapeños (no seeds) and a few dashes of hot sauce! So good!
Add Apple, onion, water or broth, spices, garlic clove to blender, blend well then heat up in a pan on medium heat until simmering. Simmer for 10 minutes. You want it to brown slightly. Then add your pumpkin and cooked butternut to blender with coconut milk, oil and browned mixture from pot. Blend until creamy and smooth. Heat until desired temperature and serve. Can be stored in fridge or freezer. Garnish with coconut cream and pepitas.

Serves 4.

Published by Temple Maintenance Health Coach

I am a certified health coach and health enthusiast! I have been studying nutrition for almost 2 whole decades. I love to create healthy plant based dishes and experiment with new recipes!!

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