Creamy Vegan Butternut Squash Soup

There is nothing better than a warming soup on a chilly day! This is one of my favorite quick and simple recipes to make for weekday dinners. I usually store the remainder of the soup in a large mason jar, refrigerated. Or you can freeze for up to 1 month.

I have also added baked, shredded chicken (not a vegan option) or cooked quinoa to the soup -Adding in a little extra protein is a great idea if you're extra hungry or just looking for a little more substance. 

Serves: 4

 Ingredients:

• 1 butternut squash, peeled and cubed

• 1 can organic coconut milk (I used reduced fat)

• 2 shallots, chopped

• 2 cloves garlic, minced

• 2 cups vegetable broth

• 3 tbsp avocado or coconut oil

• 2 tbsp cumin

• 2 tsp salt, pepper

• 1 tbsp garlic powder

• 1 tsp cinnamon

• Optional toppings: pumpkin seeds, hemp seeds

Instructions:

• In a large pot, heat oil and add garlic and shallots. Sauté for about 2 minutes until it begins to golden.

• Add in butternut squash and all spices, stir well- cover and cook for about 5 minutes.

• Add in coconut milk and vegetable broth.

• Reduce to medium heat and cook for about 15-20 minutes until butternut squash is soft.

• Transfer to blender or food processor and puree until smooth.

• Sprinkle with pumpkin and hemp seeds.

• Enjoy!