Vegan Butternut Squash Soup With Cauliflower

This vegan butternut squash soup with cauliflower and coconut milk is so comforting! It’s super easy to prepare and has a flavorful kick with the cayenne pepper.

Ingredients
• 2 tablespoons coconut oil
• 1 medium onion or about 1 3/4 cup, diced
• 1 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1 cup cauliflower, roughly chopped
• 2 1/2 cups butternut squash, diced
• 1/4 teaspoon cayenne (optional)
• 1/2 teaspoon salt
• 4 cups vegetable or chicken broth
• 1/2 cup full-fat coconut milk
• Pepper to taste

Instructions
1. Heat up a pot with the coconut oil and saute the diced onion. Cook until soft on medium heat, about 5 minutes.
2. Add in the garlic, ginger, cauliflower, squash, cayenne and salt, and stir to combine. Saute on medium low heat for 2 minutes.
3. Add broth and turn the heat on high to bring to a boil. Once boiling, reduce heat to medium low and simmer for 20 minutes or until the cauliflower and squash are tender.
4. Using an immersion blender or regular blender, blend ingredients until smooth.
5. Add coconut milk and pepper to taste. Stir.
6. Serve hot with a garnish of your choice.