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Spiced Butternut Squash & Coconut Milk Soup

  • Author: Emily Honeycutt
  • Total Time: 40 mins
  • Yield: 6 servings 1x



Optional Garnishes: Minced fresh chives, a sprinkle of cinnamon and a drizzle of unsweetened soy yogurt.


  1. In a large Dutch oven, sauté onions in 2 tablespoons of water over medium heat until slightly golden, soft and translucent. Add more water, 2 tablespoons at a time to prevent sticking. Add garlic and cook for another minute. Do not let garlic brown.
  2. Add squash, sweet potato, carrots, parsnips, poultry seasoning, pumpkin pie spice, cinnamon, allspice, ground ginger and No-Chicken Broth, increase heat to high and cover. When pot begins to boil, reduce heat to medium-low and simmer for 20 minutes or until vegetables are tender.
  3. Puree soup in batches in a blender or with an immersion blender. Stir in coconut milk, sea salt and freshly ground black pepper, warming through and
  4. adjusting seasonings to taste. Garnish and serve.
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Soup
  • Cuisine: Vegan

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