Autumn brings many flavorful ingredients to the table like pumpkins, beets, acorn squash, apples, and cranberries to name a few. This smooth and silky butternut squash soup is an example of one of the many harvest dishes our Thanksgiving feast features on board, and it also happens to be vegan. Enjoy this savory fall soup that’s filled with fresh seasonal ingredients, plus is quick and simple to prepare.
1 tablespoon peanut oil
3/8 cup onions, chopped
1 teaspoon fresh ginger, minced
1 small butternut squash, diced (or 1 ½ cups)
1 cup coconut milk
1 cup water
1/8 piece jalapeño pepper, diced
Salt and pepper, to taste
2 tablespoons pumpkin seeds, roasted
2 tablespoons green basil oil
2 tablespoons scallions, finely chopped
Heat the oil in a medium-size saucepan and sauté the onions and ginger until translucent. Add the butternut squash and sauté for a few minutes without browning the squash. Add the coconut milk, water, and pepper. Simmer over medium heat until the squash is tender, approximately 30 minutes.
Then place ingredients in a blender and puree. Alternatively, you can use an immersion blender – the consistency of the soup should be thick. Season to taste with salt and pepper.
To serve, pour the soup into a bowl and top with roasted pumpkin seeds, scallions, and green basil oil. Happy Thanksgiving!