A perfect gourmet weeknight meal, this soup has only a few ingredients and takes about 20 minutes to prepare. It’s a wonderful vegan go-to recipe in a pinch.
2 cans Farmer's Market Butternut Squash
1 onion, chopped and sautéed in butter
2 cups vegetable broth, divided
salt and pepper to taste
Melt the butter in a medium pot. Sauté the onion until translucent. Puree the mixture with 1 cup of vegetable broth.
Return to pot. Whisk in the butternut squash and remaining vegetable broth. Bring to a boil. Reduce to a simmer and cook for 15 minutes.
Divide among bowls and serve with coconut cream, thyme and pumpkin seeds.
Tip: for a non-vegan version substitute vegetable broth for chicken and top with crumbled blue cheese.