Butternut Squash Soup
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Prep time10 min![]()
Servings6
Ingredients
- 2 tablespoons (30 mL) Becel® Vegan Margarine
- 1 medium yellow onion, chopped
- 1 celery stick, chopped
- 1 small carrot, peeled and chopped
- 1 medium red potato, peeled and cubed
- 1 small butternut squash peeled, seeds removed and cut into cubes OR 20 ounces pre-cut butternut squash cubes
- 1 teaspoon (5 mL) salt, to taste
- 3/4 teaspoon (3 mL) curry powder
- 4 cups (litre) vegetable stock
- 1/2 cup (125 mL) Becel® Plant-based Whipping Cream
- 1 teaspoon (5 mL) fresh lemon juice
Coconut Cilantro Topping
- 3/4 cup (175 mL) toasted coconut chips
- 1/4 cup (60 mL) fresh cilantro, chopped
- 1 tablespoon (15 mL) lemon zest
- 2 teaspoons (10 mL) crushed red pepper flakes, optional
- a pinch of salt
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Melt Becel® in a large pot. Add the onion, celery, carrot, potatoes and squash and cook for 5 minutes, or until lightly browned. Stir in salt and curry powder.
- Pour in vegetable stock, but only enough to cover vegetables. Bring to a boil, reduce heat to low, cover pot, and simmer for 40 minutes, or until the vegetables are tender.
- While the vegetables are cooking, prepare the Coconut Cilantro topping. In a small bowl, stir the coconut chips, cilantro, lemon zest, red pepper flakes, and salt together. Use your fingers to break up the lemon zest if it clumps together.
- When the vegetables are cooked, transfer the soup to a blender, add Becel® Plant-based Whipping Cream and lemon juice. Blend until very smooth.* If soup is very thick, pour in more vegetable stock - in small amounts at a time - until soup is thinner but still creamy and velvety.
- Serve soup hot and topped with coconut cilantro topping.
