Vegan Butternut Squash Soup Recipe – My Pregnancy SG

Ingredients

• 1 lg butternut squash
• 4 cups soup stock OR 4 c. water + 2 vegan bouillon cubes
• 1 Tbsp olive oil
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp dried ginger powder
• 1/4 tsp gr nutmeg
• 1/4 tsp cinnamon
• 1/2 tsp fennel seed powder
• 1/2 cup regular or light coconut milk
• 1/2 tsp salt
• Fresh ground pepper to taste
• Optional: 1/2 tsp green curry paste OR a pinch of cayenne
• Optional: 1/4 cup minced fresh cilantro or croutons as garnish