vegan butternut squash soup with coconut milk

Author of this recipe: Rodrick Pavlides

A vegan butternut squash soup with coconut milk.

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Ingredients

• Butternut Squash, Coconut Milk

Steps

1. To prepare a vegan butternut squash soup with coconut milk, you'll first need to peel the squash and cut it in half lengthwise. Peel the skin off and slice it into 1 inch (2.5 cm) cubes. Place the cubed squash, skin side down, in the blender and puree until smooth. Add the remaining ingredients and blend until the soup is smooth and creamy.

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