Vegan Butternut Squash Soup Recipe

Combine butternut squash vegetable broth potatoes onion carrots and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork about 45 minutes. Remove from heat.

Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through about 5 minutes. Remove from heat and season with salt and pepper.