“Full of beta-carotene and antioxidants, butternut squash, along with carrots and celery, stars as the veggie in this rich, sensual dish. Instead of cream, I use unsweetened coconut milk and no butter, slashing the fat like a ninja. So good you’ll want to bathe in it! This makes a great first course for any feast.”
- 1 tablespoon Earth Balance Coconut Spread
- 2 carrots, washed with Eat Cleaner Fruit + Vegetable Wash, diced
- 2 celery stalks, washed with Eat Cleaner Fruit + Vegetable Wash, diced
- 1 small red onion, diced
- 4 cups cubed butternut squash, fresh or frozen
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened coconut milk (refrigerated)
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- 1 Heat coconut spread in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3-4 minutes.
- 2 Stir in butternut squash, vegetable broth, coconut milk and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup or let cool slightly and carefully purée in batches. Take a squeeze bottle and fill with non-dairy yogurt. Squeeze a small circle on top of each individual soup bowl and a pinch of fresh thyme.