Vegan Butternut Squash Leek Soup (without Coconut Milk)
A fall twist on potato leek soup, this butternut squash leek soup is easy to make with just a few simple ingredients, and super creamy without coconut milk!
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes
Ingredients
- 5 Cups Vegetable Broth
- 1 Medium Butternut Squash (2 pounds before removing insides and skin) peeled and roughly chopped
- 1 Large Carrot, sliced
- 1 Large Leek, sliced
- ½ Cup Cashew Cream 1/2 batch of my Cashew Cream recipe
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- To Serve: coconut bacon, scallions, pumpkin seeds, microgreen sprouts, crusty bread, etc.
Instructions
- Prepare 1/2 batch of cashew cream.
- Using a bit of the vegetable broth, sauté the carrot, leek, and butternut squash in a large pot over medium heat for 10 minutes.
- Add the remaining vegetable broth, cashew cream, salt, and pepper. Simmer on medium high for 20 minutes, or until the vegetables are tender.
- Remove from the heat. Transfer to a blender and blend until smooth. Alternatively, use an immersion blender.
- Serve with your preferred garnishes.
