This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. I love to make this soup as the seasons change! —Audrey Fell, Nashville, Tennessee
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Total Time
Prep: 45 min. Cook: 25 min. -
Makes
8 servings (2-3/4 quarts)
Ingredients
- 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 carton (32 ounces) reduced-sodium vegetable broth
- 1 can (15 ounces) pumpkin
- 1 can (13.66 ounces) coconut milk
- 2 naan flatbreads, cut into 1-inch squares
- Optional: minced fresh cilantro, crushed red pepper flakes and plain soy yogurt
Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
source https://www.tasteofhome.com/recipes/vegan-squash-soup-with-naan-croutons/
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