Vegan Butternut Squash Soup with Crispy Brussels Sprouts and Ginger
This vegan butternut squash soup recipe is the perfect balance of sweet and savory, without using any added sugar or cream. Coconut milk gives it a silky texture, fresh ginger adds a little pep, and the whole thing is finished with a pile of crispy brussels sprouts.
Total Time
1hr 20min
4.8
4 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
Butternut Squash
•
as needed
Olive Oil
•
to taste
Sea Salt
•
1 1/2
cups
Brussels Sprouts
, shredded
•
1
bunch
Scallions
, chopped
•
1
Medium
Red Onion
, thinly sliced
•
2
cloves
Garlic
, crushed
•
1
Tbsp
Fresh Ginger
, minced
•
1/2
tsp
Crushed Red Pepper Flakes
•
1
Tbsp
Apple Cider Vinegar
•
14
fl oz
Coconut Milk
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
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