Vegan Butternut Squash Carrot Ginger Soup - ZardyPlants

Name: Vegan Butternut Squash Carrot Ginger Soup - ZardyPlants
Ingredients: 1 medium onion (yellow or sweet work well); 3-4 cloves of garlic, minced (to taste); 1 inch of ginger root, grated (to taste); 1 large butternut squash, peeled and cut in 1-inch cubes (approximately 8 cups diced); 2-3 medium carrots, peeled and chopped; 3 cups vegetable broth (I used low sodium vegetable broth); 2 teaspoons dried thyme, divided; Salt and pepper, to taste; 1 to 1 ½ cups canned coconut milk (see note 1 for substitutions); Roasted squash seeds, optional (see note 2 for roasting instructions)

zardyplants.com

This rich and creamy Vegan Butternut Squash Carrot Ginger Soup is so cozy and delicious. Make in the Instant Pot or on the stove.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.

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Ingredients

1 medium onion (yellow or sweet work well)
3-4 cloves of garlic, minced (to taste)
1 inch of ginger root, grated (to taste)
1 large butternut squash, peeled and cut in 1-inch cubes (approximately 8 cups diced)
2-3 medium carrots, peeled and chopped
3 cups vegetable broth (I used low sodium vegetable broth)
2 teaspoons dried thyme, divided
Salt and pepper, to taste
1 to 1 ½ cups canned coconut milk (see note 1 for substitutions)
Roasted squash seeds, optional (see note 2 for roasting instructions)