Vegan Butternut Squash Soup
Ingredients:
2 Tbsp Coconut Oil
200g Yellow Onion, chopped
100g Carrots, peeled and chopped
100g Celery, chopped
2# Butternut Squash, peeled, seeded, and cubed
3ea Garlic Cloves, chopped
50g Fresh Ginger, peeled, and chopped
1 to 2 cups Vegetable Broth
1can Coconut Milk
Salt to taste
Black Pepper
Toasted Pumpkin Seeds
Directions:
Heat up coconut oil in large pot
Add onions, celery, carrots, and squash with a little bit of salt
Saute for 10 minutes until tender
Add garlic and ginger and cook for another 5 minutes
Add vegetable broth and coconut milk and bring to a boil
Simmer for 30 minutes until all the vegetables are soft
Move all ingredients into a Vitamix Blender
Blend on high speed until smooth and creamy
Season with salt to taste
Place in a bowl and finish with Roasted Pumpkin Seeds and freshly ground Pepper
