This creamy 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!
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.
Ingredients
Directions
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.
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