A perfect, gourmet weeknight meal, this soup has only a few ingredients and takes only 20 minutes to prepare. It’s a wonderful vegan to-go recipe in a pinch.
Instructions
- Melt the butter in a medium pot until shimmering. Add the onion and sauté until translucent.
- Puree the mixture in a high speed blender with 1 cup of the vegetable broth.
- Return the mixture to the pot, and whisk in the butternut squash and remaining vegetable broth. Bring to a boil, and boil for one minute. Then, reduce to a simmer and cook for 15 minutes.
- Divide among bowls and serve with coconut cream, thyme, and pumpkin seeds.
