Spiced Butternut Squash & Coconut Milk Soup

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This rich and luxurious vegan soup recipe is a creamy taste of autumn. I love to make it on chilly fall days, because it always makes me feel so warm and cozy. It is reminiscent of pumpkin pie, but sweet and savory.

Ingredients

1 large sweet onion, diced
4 small or 3 large cloves of garlic, minced
1 small butternut squash, peeled, seeded and diced (about 4 cups)
1 sweet potato or yam, peeled and diced (about 2 cups)
3 medium carrots, peeled and diced (about 1 ½ cups)
2 parsnips, peeled and diced (about 1 cup)
1 teaspoon poultry seasoning
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
1 quart (32 ounces) Imagine Foods No-Chicken Broth or vegetable stock
1 (14-ounce) can light coconut milk
½ teaspoon fine sea salt (or to taste)
Freshly ground black pepper

Optional Garnishes:
minced fresh chives
a sprinkle of cinnamon
a drizzle of unsweetened soy yogurt

Instructions

View the full recipe at Emily Honeycutt Deliciously Green! →