Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 24.7 oz butternut squash, cubbed (700 g); 9.2 oz sweet potato, cubbed (260 g); 2 onions, chopped (300 g); 3 garlic cloves, minced; 4 carrots, sliced (450 g); 2 large zucchinis, cubbed (640 g); 4 1/4 cups water (1,02 l); 4 tbsp olive oil; 1/2 tbsp salt

Description

This butternut squash soup is healthy, vegan, and so easy to make! It's the perfect weeknight meal to eat during the fall season.

Ingredients

Scale

24.7 oz butternut squash, cubbed (700 g)
9.2 oz sweet potato, cubbed (260 g)
2 onions, chopped (300 g)
3 garlic cloves, minced
4 carrots, sliced (450 g)
2 large zucchinis, cubbed (640 g)
4 1/4 cups water (1,02 l)
4 tbsp olive oil
1/2 tbsp salt

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Instructions

Cut and chop the vegetables, throw them into a soup pot and add water.
Bring it to a boil over medium heat and cook the veggies for approximately 35 minutes.
When the vegetables are soft, turn off the heat, add salt, olive oil and blend the soup with a hand blender or a stand blender.
Serve topped with a drizzle of coconut milk, olive oil, black pepper, pumpkin seeds, or chopped coriander.

Notes

Store this soup in the refrigerator in an airtight container for up to 5 days.

Freeze this soup in a freezer-safe container for up to 2 months.

Keywords: butternut squash soup, vegan butternut squash soup