There’s a looming meme on the horizon of our Internets these days about how to eat well on a budget. For vegans, it’s even better since we don’t need to buy meat or dairy and that cheaper options such as assorted vegetables, beans, legumes, and seeds make up the majority of our meals.
This butternut squash coconut soup delivers both economy and incredibly rich, creamy deliciousness! Believe me, your taste buds, and your wallet will thank you! Serve it piping hot and topped off with a light sprinkling of pumpkin seeds.
Prep time: 1 hour
- 1 butternut squash
- 2 tbsp olive oil
- Garlic salt
- Salt & pepper
- 1 yellow onion, diced
- 1 large carrot, diced
- A decent chunk of fennel, diced
- A thumb’s worth of ginger, minced
- 8 leaves of fresh sage (2-3 tsp dried)
- Pinch of cumin
- Pinch of turmeric
- Salt & pepper to taste
- 3 cups veggie stock
- 2 cups water
- 1 cup of coconut milk
- Pumpkin seeds
- Halve and deseed the squash, poke repeatedly with a fork (use the giant craving tong in your knife rack if you have one), rub with olive oil, season with garlic salt, salt and pepper, then roast in a pan covered with foil at 375f until soft (about 45 minutes).
- When the squash is done, remove from oven and set to cool.
- Scoop out the squash flesh into a bowl.
- Saute the vegetables.
- Add ginger, herbs, and spices.
- Add squash.
- Add stock and water.
- Bring to a boil and reduce to simmer for 15 minutes or so.
- Reduce heat and stir in coconut milk.
- Puree with an immersion blender (or in a food processor).
- Serve with pumpkin seeds and enjoy!