A perfect, gourmet weeknight meal, this soup has only a few ingredients and takes only 20 minutes to prepare. It’s a wonderful vegan to-go recipe in a pinch.
Easy Butternut Soup
- 2 cans Farmer’s Market Foods Butternut Squash
- 1 onion (diced)
- 2 cups vegetable broth (divided)
- 2 tbsp butter
- salt and pepper to taste
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Melt the butter in a medium pot until shimmering. Add the onion and sauté until translucent.
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Puree the mixture in a high speed blender with 1 cup of the vegetable broth.
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Return the mixture to the pot, and whisk in the butternut squash and remaining vegetable broth. Bring to a boil, and boil for one minute. Then, reduce to a simmer and cook for 15 minutes.
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Divide among bowls and serve with coconut cream, thyme, and pumpkin seeds.