How to Make Vegan Butternut Squash Soup Minimalist Baker

Butternut Squash Soup

Creamy curried butternut squash soup infused with coconut milk and yellow curry powder.

Recipe Summary Butternut Squash Soup

Delicious and very easy to make. You can use 3 to 4 cups of chicken broth instead of the water and bouillon cubes. Also works well with half as much cream cheese if you don't want it too rich.

Ingredients | Vegan Butternut Squash Soup Minimalist Baker

6 tablespoons chopped onion

4 tablespoons margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

½ teaspoon dried marjoram

¼ teaspoon ground black pepper

⅛ teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese

Directions

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Info | Vegan Butternut Squash Soup Minimalist Baker

prep: 25 mins cook: 35 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Butternut Squash Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,