Vegan Butternut Soup
This soup with butternut is vegan, delightfully creamy and fast and uncomplicated to prepare. As every year, the arrival of autumn goes together with the beginning of the pumpkin and butternut season. Butternut soup is a classic autumn dish, much awaited by pumpkin lovers.
Ingredients
- 2 onions
- 1 garlic clove
- 1 tbsp olive oil
- 1 butternut or another pumpkin 1kg, remove seeds and cut into approx. 2cm cubes, with the shell.
- 3 potatoes 200g, peel, cut into rough cubes
- 2 carrots cut into rough cubes
- 2 tsp curry powder
- 800 ml vegetable broth
- 3 cm fresh ginger
- juice of 1 orange freshly squeezed
- 150 ml coconut milk
- 2 tsp Tamari
- salt and pepper
Instructions
- Peel onion and garlic clove and finely chop with a knife.
- Heat oil in a pot and fry onion and garlic.
- Add butternut squash, potato and carrot chops, curry powder and vegetable broth, rasp ginger into the mix. Cook for 40 mins.
- Puree the soup, then add coconut milk, tamari and orange juice and briefly puree again. Add salt and pepper, optionally add more curry or chili powder and serve with roasted pumpkin seeds and a little bit of parsley.
Notes
Also tastes really good with Hokkaido pumpkin.
Tried this recipe?Let us know how it was!