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RECIPE
11 INGREDIENTS 8 STEPS 1hr 20min

Vegan Butternut Squash Soup

4.8
4 Ratings
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.
Vegan Butternut Squash Soup Recipe | SideChef
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.
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1hr 20min
Total Time
$2.96
Cost Per Serving

Ingredients

Servings
4
US / METRIC
as needed
to taste
1 1/2 cups
1 bunch
Scallions , chopped
1
Medium Red Onion , thinly sliced
2 cloves
Garlic , crushed
1 Tbsp
1/2 tsp
Crushed Red Pepper Flakes
14 fl oz
Coconut Milk
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
352
FAT
22.8 g
PROTEIN
6.6 g
CARBS
39.2 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Line two baking sheets with parchment paper.
Step 3
Cut the Butternut Squash (1) in half lengthwise and scoop out the seeds. Drizzle with Olive Oil (as needed) and season with Sea Salt (to taste) . Roast for 45 minutes.
Step 4
Meanwhile, toss the shredded Brussels Sprouts (1 1/2 cups) and the chopped Scallions (1 bunch) with one tablespoon of Olive Oil (to taste) and a half teaspoon of Sea Salt (to taste) . Arrange in an even layer and roast in the oven until crispy, about 15 minutes. Set aside.
Step 5
In a large stockpot or Dutch oven, heat one tablespoon of the Olive Oil (to taste) . Add the Red Onion (1) and sauté until translucent, for about 5 minutes.
Step 6
Stir in Garlic (2 cloves) , Fresh Ginger (1 Tbsp) and Crushed Red Pepper Flakes (1/2 tsp) until fragrant, about one more minute.
Step 7
Scoop the flesh of the cooled squash and add to the pot along with Apple Cider Vinegar (1 Tbsp) and Coconut Milk (14 fl oz) .
Step 8
Add in one and a half teaspoons of Sea Salt (to taste) . Add four cups of water to the pot. Bring to a boil and simmer for 10 minutes for the flavors to incorporate. Transfer the soup to a blender and puree until smooth. Serve and enjoy!

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Nutrition Per Serving
Calories
352
% Daily Value*
Fat
22.8 g
29%
Saturated Fat
19.9 g
99%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
39.2 g
14%
Fiber
7.7 g
28%
Sugars
9.4 g
--
Protein
6.6 g
13%
Sodium
38.1 mg
2%
Vitamin D
--
--
Calcium
177.8 mg
14%
Iron
6.2 mg
34%
Potassium
1253.3 mg
27%
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