Vegan Butternut Squash Soup with Coconut Milk
Description
Coconut milk, tomato sauce, and both fresh and dried basil give this vegan butternut squash soup a creamy texture and savory taste.
Ingredients
•
2 butternut squash
•
4 tablespoons olive oil
•
1 carrot, peeled and finely chopped
•
1 cup finely chopped onion
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1/2 cup celery, finely chopped
•
1 cup tomato sauce
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3 1/2 teaspoons dried basil, divided
•
1 teaspoon salt
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3 cups coconut milk
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2 tablespoons chopped fresh basil
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1 French baguette
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1 tablespoon olive oil
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
2
Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
3
Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
4
Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.
5
Add baked butternut squash to the pot with the tomato sauce. Mix well. Add coconut milk and fresh basil. Reduce heat, cover, and simmer 20 minutes, stirring soup occasionally.
6
Preheat the oven to 325 degrees F (165 degrees C).
7
Cut baguette in half diagonally. Drizzle with olive oil and sprinkle with remaining 2 teaspoons dried basil. Place on a baking sheet.
8
Bake baguette in the preheated oven until golden brown, about 10 minutes.
9
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return blended soup to the pot over medium heat; cook until warmed through, about 5 minutes. Adjust seasonings. Serve with warm baguette.