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Vegan creamy butternut soup

Servings: 12 cups

Servings: 12 cups
  • 4c cooked butternut squash or 2 cans plain pumpkin
  • 8c chicken or vegetable stock
  • 1 can coconut milk
  • .5-1 tsp salt (to taste)
  • 1 Tbl minced ginger
  • subheading: Optional:
  • 2 c chopped cauliflower
  • 2 small white potatoes, peeled
  • 2 c chopped zucchini
  • 1 Tbl curry powder
  • Cumin, garlic powder, cilantro to taste
  1. Place everything except the coconut milk into a large pot and bring to a boil.
  2. Simmer for 20 to 30 minutes until vegetables are tender.
  3. Puree with a stick blender, or leave vegetables whole.
  4. Add coconut milk and serve.
  • Freezes well.

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