Vegan Squash Soup Coconut Milk

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Vegan Squash Soup Coconut Milk, COCONUT BUTTERNUT SQUASH SOUP RECIPE | EASY VEGAN THANKSGIVING MEAL IDEA, Yeung Man Cooking, Roasted Butternut Squash Soup with Coconut Milk | Vegan, Whole 30, , vegan-squash-soup-coconut-milk, The Cake Boutique.

Vegan Squash Soup Coconut Milk

LEARN HOW TO MAKE VEGAN COCONUT BUTTERNUT SQUASH SOUP FOR THANKSGIVING

LAY HO MA!! There’s so much to be thankful for. One thing I am eternally grateful for is the ability to learn and create. I cannot imagine my life without the strength to cook and learn new recipes. It brings me incredible joy to be able to turn humble ingredients into something truly extraordinary and share it with others. Join me in this episode and learn how to make an easy vegan coconut butternut squash soup recipe right at home. Let’s begin.

Ingredients:
1 medium butternut squash
1/2 cup broccolini
1/2 cup cremini mushrooms
1 medium carrot
1 onion
3 large pieces garlic
3 tbsp coconut oil
1 tbsp pink salt
pepper
few sprigs of thyme
2 tbsp cane sugar
3 cups vegetable stock
2 cups water
1 400ml can coconut milk (about 1 1/2 cups)
1/4 cup dried shredded coconut

Directions:
1. Preheat the oven to 375F
2. Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up
3. Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it’s done. Let it cool for about 10min
4. Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms
5. Dice the carrot and onion. Coarsely chop the garlic
6. Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth
7. Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic
8. Season with the pepper and 1 tbsp of salt. Sauté for 5-8min
9. Add in the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute
10. Add in the veggie stock, water, and coconut milk (set aside a little bit for garnish)
11. Turn up the heat to medium high, cover, and bring it to a boil
12. Transfer the soup to the blender or use a stick blender if you have one. Blend on high until nice and velvety
13. Pour the soup back into the pot and cover to keep it nice and hot
14. Heat up a frying pan on medium heat. Add in the shredded coconut
15. Toast for a few minutes until golden brown. Set aside
16. Wipe out the pan with a paper towel and place back on medium heat
17. Sauté the broccolini for 3-4min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4min
18. Place some of the veggies in the middle of your serving bowl. Then, pour around it 2 cups of soup
19. Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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Add the squash to the pot and cook for 5 minutes. Add the stock and cilantro. Bring to a low boil. Cook for 15 minutes or until the squash is tender enough for a fork to easily.

Working in batches, puree the soup using a blender or hand blender. Pour the pureed soup into a clean saucepan. Preheat the oven to 400°f (200°c). Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and. Roast the squash whole. Cook the squash in a 400 degree oven with a halved onion alongside (no need to peel). Cook it until tender. When the squash has cooked until it’s.

Bring to a low boil. Cook for 15 minutes or until the squash is tender enough for a fork to easily. Reduce the heat to a simmer and cook, covered, 20 minutes. Working in batches, puree the soup using a blender or hand blender. Pour the pureed soup into a clean saucepan.

Reduce the heat to a simmer and cook, covered, 20 minutes. Working in batches, puree the soup using a blender or hand blender.

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Cook for 15 minutes or until the squash is tender enough for a fork to easily. Reduce the heat to a simmer and cook, covered, 20 minutes. Working in batches, puree the soup using a blender or hand blender. Pour the pureed soup into a clean saucepan. Preheat the oven to 400°f (200°c). Add peeled and chopped butternut squash to a mixing bowl.

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