Vegan Butternut Squash Soup with Coconut Milk

Ingredients

• 1 pieces butternut squash
• 400 ml coconut milk
• 1 pieces onion
• 2 pieces garlic cloves
• 4 cups vegetable broth
• 1 teaspoons salt
• 1/2 teaspoons pepper
• 2 teaspoons olive oil

Instructions

1. Peel and chop the butternut squash into cubes.
2. In a large pot, heat the olive oil and sauté the onion until it becomes translucent.
3. Add the garlic and continue to sauté for another minute.
4. Add the butternut squash, vegetable broth, salt, and pepper into the pot.
5. Let it simmer for 20-30 minutes, or until the squash becomes soft.
6. Using a blender, blend the soup until it becomes smooth.
7. Return the soup to the pot and stir in the coconut milk.
8. Let it heat back up for a few minutes. Serve warm.