Vegan Butternut Squash Soup

Directions

Ingredients :

3 butternut squashes – peeled

seeded

and diced

4 cups vegetable broth

3 small potatoes

peeled and diced

1 onion

thinly sliced

4 carrots

peeled and diced

1 clove garlic

minced

1 (14 ounce) can coconut milk

salt and ground black pepper to taste

Methods :

Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.

Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.