It is winter in New England and the perfect time of year to cozy up and cook nourishing meals for you and your family. One of my favorite nutritious and delicious winter meals is a pot of hearty soup served with some local bread and a mixed green salad.
This vegan and gluten free soup is a recipe I created that is so simple it only requires a couple ingredients and spices. It is incredible easy and quick to make as well. Happy winter cooking!
Chef Stacey’s Vegan Creamy Butternut Squash Soup – serves 2
1 butternut squash, peeled and diced into small cubes
1 can (14oz) coconut milk
Optional 1 small onion, diced
1 Tbsp coconut oil
2 cloves garlic
1 teaspoon cumin seed
1 teaspoon ground coriander
½ teaspoon curry powder
½ teaspoon salt and pepper, to taste
Water or vegetable broth to thin to desired consistency
Optional garnish of chopped cashes and fresh cilantro
Place all ingredients into a medium soup pot and bring to boil. Once boiling, reduce heat and simmer until the squash is tender when a fork is inserted into it. About 20 minutes.
Using an immersion blender, puree the soup until creamy and smooth. Add water or broth to thin to desired consistency. Pour into bowls and garnish with optional toppings.