Butternut Squash Coconut Soup

I have recently started to become a vegan, and there were so many recipes that I have learned in just a few months now through the YouTube Channel or other Internet websites of the vegan world.  I am confident that this is an easy recipe to bring the butternut squash soup to the table and make all friends and family say “Ooh! Aah!”. This soup is not just healthy, but is also very tasty.

Ingredients:

1 small butternut squash

1 cup broccoli 

1 cup shitake mushrooms (your choice of mushroom)

1 medium size carrot

1 onion

2 garlic cloves

2 tbs coconut oil

Salt and pepper to taste

A few sprigs of thyme

1 tbs sugar

2 cups vegetable stock

1 cup coconut milk (for creamier taste, use coconut cream in a can)

1/4 cup dried shredded coconut (optional)

Directions:

Preheat the oven to 375°

Carefully slice the squash in half and scoop out the seeds.  Then, place the squash onto a baking tray lined with parchment paper skin side up. Bake in the oven for 35-45 mins., depending on the size of the squash.  When the thickest part is fork tender, it's done.  Let it cool for about 10 mins.

Chop about 1/2 cup of broccoli into small pieces and thinly slice about 1/2 cup of mushrooms.

Dice the carrot and onion.  Coarsely chop the garlic.

Peel the skin from the butternut squash and then mash the butternut squash. 

Heat up a stock pot to medium heat or use an instant pot with the sauté mode on. Add the coconut oil followed by the carrot, onion, and garlic. Season with the pepper and 1 tbs of salt.  Sauté for 5-8 mins.

Add in the thyme, and sauté for another few minutes.  Add in the squash and the sugar.  Sauté for another minute.

Add in the veggie stock, water, and coconut milk.

Turn up the heat to medium high, cover, and bring to a boil or cover instant pot lid and use broth function for 1 minute. 

Transfer the soup to the blender or use a stick blender if you have one.  Blend on high until nice and smooth. Close the lid and keep soup hot

Heat up a frying pan over medium heat.  Add in the shredded coconut.

Toast for a few minutes until golden brown.  Set aside.

Use the same pan sauté the broccoli for 3 minutes.  Add in the mushrooms and a pinch of salt.  Sauté for another 3-4 mins.

To serve:

Place veggies in the bottom of each serving bowl.  Then, pour soup around it.

Sprinkle some toasted coconut on top.  Add some fresh cracked pepper.  Drizzle some olive oil and drizzle some of the coconut milk on top.