Butternut squash coconut soup - easy vegan recipe

Name: Butternut squash coconut soup - easy vegan recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 can of butter beans; 1 cup toor dal; 1 onion; 1 inch ginger; 2 carrots; 1 medium butternut squash; 1 sweet potato; 1 red bell pepper; 5 cloves of garlic; 1 tsp cumin powder; 1 tsp coriander; 1/4 tsp ground black pepper; 1 tsp turmeric powder; 1/8 tsp nutmeg powder; 1/3 tsp chilli flakes; 3 tsp salt (or to taste; 1 can coconut milk; 5 cups of water; 1/2 lemon; 5 tbsp chopped fresh coriander; 1 can of chickpeas; 1/2 tsp turmeric powder; 1/2 tsp himalayan salt; 1/3 tsp cumin powder; 1/2 tsp coriander powder; 1/3 tsp garlic powder; 1/4 tsp chilli powder; sunflower oil spray

Instructions

Prep:30minCook:40min

This cosy and warming butternut squash soup is my go-to autumn comfort food. This easy vegan and gluten-free soup recipe is packed with nutritious healthy vegetables and high in protein butter beans and pigeon peas. Serve a bowl of this creamy butternut squash soup topped with spicy roasted chickpeas for even more protein and texture. Garnish with fresh chives and pomegranate seeds to step up your topping game. This soup is rich, hearty and super nourishing and as it's high in plant-based protein it's a wholesome meal that will sustain you for hours. Enjoy a bowl of this creamy vegan soup curled up on the sofa, wrapped in a blanket, with your favourite TV show on. Leftovers will be great for a fuss-free lunch the next day, too.

Updated at: Thu, 17 Aug 2023 12:05:52 GMT