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RECIPE
11 INGREDIENTS8 STEPS1HR 20MIN

Vegan Butternut Squash Soup

4.7
3 Ratings
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383 Saved
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

1HR 20MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
to taste
to taste
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
14 fl oz
Coconut Milk
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Nutrition Per Serving
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CALORIES
352
FAT
22.8 g
PROTEIN
6.6 g
CARBS
39.1 g

Directions

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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 (to taste) and season with Sea Salt (to taste). Roast for 45 minutes.
Step 4
Meanwhile, toss the shredded Brussels Sprouts (0.33 pound) and the chopped Scallion (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 clove), Fresh Ginger (1 tablespoon) and Crushed Red Pepper Flakes (1/2 teaspoon) 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 tablespoon) and Coconut Milk (14 fluid ounce).
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
39.1 g
14%
Fiber
7.5 g
27%
Sugars
8.9 g
--
Protein
6.6 g
13%
Sodium
38.2 mg
2%
Vitamin D
--
--
Calcium
178.9 mg
14%
Iron
6.2 mg
34%
Potassium
1261.3 mg
27%
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