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Vegan Butternut Squash Soup with Coconut Milk Recipe

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Vegan Butternut Squash Soup with Coconut Milk Recipe

Directions

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Ingredients :

  • 2 butternut squash
  • 4 tablespoons olive oil
  • 1 carrot, peeled and finely chopped
  • 1 cup finely chopped onion
  • ½ cup celery, finely chopped
  • 1 cup tomato sauce
  • 3 ½ teaspoons dried basil, divided
  • 1 teaspoon salt
  • 3 cups coconut milk
  • 2 tablespoons chopped fresh basil
  • 1 French baguette
  • 1 tablespoon olive oil
  • Methods :

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.

  • Step 2

    Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.

  • Step 3

    Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.

  • Step 4

    Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.

  • Step 5

    Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.

  • Step 6

    Preheat the oven to 325 degrees F (165 degrees C).

  • Step 7

    Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.

  • Step 8

    Bake baguette in the preheated oven until golden brown, about 10 minutes.

  • Step 9

    Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.

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