Creamy Butternut Squash Soup

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!