Vegan Coconut and Squash Soup
I've been very intrigued by the immersion blender lately and was dying to use it, so I decided to make this little soup and try it out!! An immersion is definitely not necessary for this recipe, you can use any blender or food processor to make it smooth, or eat it as is! This a pretty versatile recipe, and easily paired with a bunch of different sides :) We had it with the black rice shown and a salad. The recipe below made about 7-8 servings, perfect for a meal prep or dinner party!
2 medium sized butternut squash
2 russet potatoes
1 yellow onion
3 cloves of garlic
1 inch of ginger
2 cups veggie stock
2 cans coconut milk
1 tbsp curry powder
1 tbsp garam marsala
1 tsp turmeric
1/2 tsp ground ginger
salt and pepper
2.5 cups of black rice
HOW TO: 1. Chop the onion, garlic, and ginger and add it to a large pot with some of the veggie stock, and cook until fragrant.
2. Add the cubed butternut squash, potatoes, and all remaining ingredients into the pot and cover for about 30 minutes.
3. Cook the rice (any variety) according to the package in a separate pot.
4. Once the vegetables are fork tender, blend!
5. Add the rice and soup to a bowl and that's it! I topped mine with pumpkin seeds, cashew milk yogurt, salt and pepper.