Vegan Thanksgiving Butternut Squash & Coconut Soup
Oh am I excited to share this recipe with you…
I come from a long, long line of non-cooks, so it’s not totally surprising that this year will be my 5th time cooking for and hosting Thanksgiving dinner 😉
Since we’re having a bunch of people over this year, I wanted to have a starter on hand so people can have a bite while the rest of the meal finishes cooking. This soup fits the bill perfectly! I’ll be putting it in small 4 ounce cups as an “amuse bouche” of sorts so people can walk around and hang out instead of sitting formally at the dinner table. It’s casual and easy but tastes like it took hours to make. You can serve it in a bowl which would serve 4 generously, or put it in smaller cups like I plan to and make it for a bigger group.
2 cups butternut squash puree (I used frozen)
1 shallot, finely diced
1 tsp coconut oil
2 cups chicken or vegetable broth
1/4 – 1/2 cup full fat coconut milk (I used coconut cream which is delicious here!)
1/2 tsp cinnamon
1/4 rounded tsp black pepper
1/4 tsp garlic powder
1/4 tsp salt
1 tsp maple syrup (Totally optional. I skipped it because I think the squash is sweet enough.)
A dash of fresh sage, parsley or thyme for garnishing (optional)
1. Heat coconut oil in a medium sized pot over medium heat. Add shallot and stir until fragrant (about 2-3 minutes).
2. Add squash puree and all other ingredients except the coconut milk. Let simmer for 20-25 minutes to let all the flavors marinate. I know it’s just squash, but I think it’s so beautiful!
3. Pour in the the coconut milk and turn off the heat. Stir until combined and serve immediately.
4. Garnish with sage, parsley or a few sprigs of thyme and then dig in! Insert the “yum” emoji here 😉
Over to you! Do you have anything new you’re trying for Thanksgiving this year? Are there any family recipes you make every year?