Vegan Butternut Squash Soup
3 tablespoons canola oil
2 cups chopped yellow onions
6 cups cubed butternut squash
4 cloves garlic, minced
5 cups vegetable broth
1/2 cup canned coconut milk
1/2 teaspoon grated nutmeg
1/4 teaspoon salt, or to taste
black pepper, to taste
1 cup pomegranate arils
1/2 cup pumpkin seeds
1/4 cup canned coconut milk, microwaved and well-stirred
1/4 cup chopped fresh parsley
Step 1. In a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the yellow onions to the Dutch oven; cook for 5 to 8 minutes or until the yellow onions are lightly browned; stir occasionally.
Step 3. Add the butternut squash and garlic; cook for 5 minutes or until the butternut squash is lightly browned; stir occasionally.
Step 4. Add the vegetable broth and bring the Dutch oven to a boil over high heat.
Step 5. Lower the heat and allow it to simmer for 20 to 30 minutes or until the butternut squash is tender.
Step 6. Stir in the canned coconut milk and grated nutmeg. Adjust for salt and pepper.
Step 7. Use a submersion blender or transfer to a blender to blend the soup until smooth.
Step 8. Garnish with pomegranate arils, pumpkin seeds, canned coconut milk, and fresh parsley.