Vegan Butternut Squash Soup

This is a new recipe I started making. It only takes about an hour and is sooo yummy! The perfect way to heat  up on a cold winter day.


1 butternut squash
10 cups of vegetable stock
2 carrots peeled and chopped
1 potato peeled and chopped
1 onion diced
2 tablespoons olive oil
2 teaspoons salt
Pinch of pepper
Pinch of nutmeg
1 can coconut milk

On medium heat add olive oil and onions to a large pot. Cook onions until glassy. Add carrots, potato salt and pepper and stir. Add vegetable stock and chopped  squash , Bring to a boil then reduce heat.
Once squash is soft blend in a food processor. Make sure you blend small amounts at a time to avoid hot soup splashing up on you. This part gets a little messy. It’s easiest if you have a second large pot to transfer the blended soup into. You may want to add the coconut milk before you blend to avoid chunks that won’t stir in completely. You can see little white bits floating in the photos. That’s the coconut milk.
  Add the nutmeg and salt and pepper to taste. Let simmer for 10 minutes. Bon Appetit!

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