Name: Vegan Sweet Potato & Butternut Squash Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 3 cups peeled and diced sweet potatoes; 3 cups diced butternut squash; 1 cup yellow onion, diced; 2 cups leeks, chopped; 1 tbsp olive oil; 2 tsp minced ginger; 1 tbsp minced garlic; ½ tsp cumin; 5 cups low sodium vegetable broth; 1 15 ounce can coconut milk; salt and pepper to taste

AuthorJillian

RatingDifficultyBeginner

This creamy vegan butternut squash and sweet potato soup is delicious and full of flavor! It's so simple to make and super healthy! This is a vegan soup recipe that everyone will love!

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Yields8 Servings

Prep Time10 minsCook Time55 minsTotal Time1 hr 5 mins

3 cups peeled and diced sweet potatoes

3 cups diced butternut squash

1 cup yellow onion, diced

2 cups leeks, chopped ok to sub scallions

1 tbsp olive oil

2 tsp minced ginger

1 tbsp minced garlic

½ tsp cumin

5 cups low sodium vegetable broth

1 15 ounce can coconut milk sub any non dairy milk

salt and pepper to taste

In a large pot, heat the olive oil and then add onions and garlic and ginger. Cook about 5 minutes.

Stir in leeks, sweet potato, squash, and spices. Cook for 5 more minutes.

Then, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to simmer, cover the pot with a lid, and cook for about 45 minutes (until veggies are soft).

Remove from heat, pour in entire contents of the can of coconut milk and use a handheld immersion blender to blend the soup together.

CategoryFall & Thanksgiving, Lunch and Dinner, Seasonal Recipes, Soups and SaladsTags#glutenfree, #healthyrecipes, #holidays, #lowcalorie, #vegan

Ingredients