Butternut Squash Soup

Butternut squash soup made with apple and coconut milk for a warming winter dish.

1 tsp olive oil
1/2 onion, diced small
2 carrots, peeled and diced
1 rib of celery, diced
1 apple, cored and diced
1 butternut squash, peeled seeded and cubed
6 cups water
1 tbsp vegetable bouillon
pinch of cinnamon
pinch of nutmeg
salt and pepper to taste
5.5 oz can of coconut milk
Optional: pumpkin seeds for sprinkling on top.

View the full recipe at Home Cooked Vegan →