Creamy Dairy-free Butternut Soup
This creamy, vegan butternut soup is healthy, warming & smooth. It has just the right amount of spice to give it depth, and is deliciously easy to prepare.
chopped into blocks (mine weighed about 1.8kg before peeling)
In a large pot, sauté onions, garlic, stick cinnamon and bay leaf, until the onions are translucent.
Add the butternut, spices, herbs and salt to the pot and bring to the boil. Then reduce heat and simmer until butternut pieces are soft, but still have some shape.
Fish out the stick cinnamon and bay leaf with a fork, and transfer half of the soup to a blender. Blend until smooth, set aside, and repeat with the remaining soup.
Return soup to the pot and turn onto medium heat. Add coconut milk and reduce heat to a simmer, stirring gently to combine. (Be careful not to boil vigorously, as this will reduce the coconut milk).
Serve immediately. Garnish as desired, and serve with bread.