Vegan Creamy Butternut Squash Soup

I have been trying to come up with a good butternut squash soup that would make me happy and the recipe below is the one.  It is simple to prepare and with very few ingredients.  It is also vegan and healthy for you. I love not only its delicious rich taste but also its creamy texture.  The green chilies gives it a robust taste with hardly imparting heat. It adds that flavor that lifts the soup to another level together with the cumin powder and coconut milk.  The role of the cumin is to give the soup a smoky flavor without being spicy while the coconut milk gives it its creamy texture.  The lime squeezed over the soup before relishing it is a must.  It gives it a sparkling refreshing taste. Perfect for any gathering when you want a soup for the appetizer.  So good and easy to prepare.

Vegan Creamy Butternut Squash Soup

• 1/2 butternut squash, peeled and cubed
• salt and pepper
• 2 cups vegetable broth
• 1-4 oz can green chilies
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• 1/2 cup full fat coconut milk from a can
• 1-2 limes cut into wedges

Preheat oven to 375 degrees Fahrenheit.

Spray a pan with cooking spray.  Place the butternut squash and add salt and black pepper. (Note 1). Spray with cooking spray if you wish. Bake for 20 minutes.

Add the vegetable broth in a Vitamix Blender or any blender and add to it the rest of the ingredients except the lime wedges.  Blend till smooth.  You can change the variable setting of the Vitamix blender to 10 and blend for 5 minutes till you see steam coming from the vent of the cover.  You can also transfer the blended mixture into a pot and heat on a stove.

Serve with slices of lime.   You can also use cilantro as an optional topping but the lime is a must.

Notes:

1.  You can also cut the whole unpeeled butternut squash lengthwise and put the cut side down in a pan and bake for 35 minutes or till skin is brown.  Cool and remove the seed and discard.  Scoop the flesh of one of the halves and use for the recipe.