Eosinophilic Esophagitis Friendly Vegan Butternut Squash Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.9(14)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 1 large butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp maple syrup
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- 2 tbsp pepitas (optional)
- 2 tbsp fresh chives or parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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