This soup is the perfect addition to any fall dinner menu. Dairy-free, gluten-free, and vegan - yet creamy and comforting beyond belief. Enjoy this simple, tasty, and healing meal!
Course
Main Course
Ingredients
2large organic onionschopped
10organic garlic clovesminced
½TbspMiyoko's butteror coconut oil
2cupswater
1large butternut squashchopped
Spices to tastesuggested: thyme, black pepper, basil
Fresh cilantroto taste
Alfalfa sproutsfor serving
Instructions
In a large soup pot, saute the onions and garlic in the miyokos vegan butter or coconut oil on low.
When the onions and garlic have browned, add the water and butternut squash. Simmer for 30 minutes.
Add spices, such as thyme, black pepper, basil, and cilantro. Let it cool in the pot.
Pour into a blender and blend until smooth.
Serve with more cilantro and alfalfa sprouts. Enjoy!