RECIPE
THE PICKY EATER BLOG
COOK ONIONS
1
Add onion, ginger, garlic and olive oil to a large pot over medium heat. Sauté until onions are translucent – about 5 minutes.
SOFTEN
2
Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer, covered, about 10-15 minutes until squash is soft.
BLEND SOUP
3
Purée the soup with an immersion blender until creamy and smooth. Enjoy!
SERVE
4
Serve this vegan soup with cashews, pita chips, or peanuts!
This soup is perfect for chilly weather and whenever you're wanting something yummy!
For more recipes, visit pickyeaterblog.com!