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Creamy Butternut Squash Soup (Vegan)

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Level: Easy

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Description

A thick, rich, creamy soup made with sweet butternut squash and spicy jalapeno with just a hint of cinnamon.

Ingredients

  • 1 Tablespoon Butter (I Used Earth Balance)
  • ½ cups Onion, Sliced
  • ½ whole Jalapeno, Seeded, Sliced
  • 2 leaves Sage, Diced
  • 2 pounds (2 Pounds Should Yield 6 3/4 Cups) Butternut Squash, Peeled, Cut Up Into Chunks
  • 4 cups Vegetable Or Chicken Broth
  • ¼ teaspoons Cinnamon
  • 1 cup Coconut Milk From Carton (Do Not Use Canned)
  • Optional For Garnish: Goat Cheese, Maple Bacon, Pumpkin Seeds Or Even A Dash More Cinnamon

Preparation

In a large pot over medium heat, add butter, onion, jalapeno and sage. Cook for about 8 minutes or until onions are translucent. Add butternut squash and broth. Cook for 20-25 minutes or until squash is fork tender.

With a hand immersion blender, process the squash until smooth. (If you do not have a hand immersion blender use a slotted spoon to take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes to allow the flavors to combine and soup to thicken.

Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.

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