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Vegan Butternut Squash Soup with Cardamom

Kara Lydon
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Butternut squash, medium

2

Yellow onions, medium

1 cup

Coconut milk, unsweetened canned

4 cups

Vegetable broth

3/4 tsp

Cardamom

1/4 tsp

Pumpkin pie spice

1/2 tsp

Salt

1

Salt & pepper

1/4 tsp

White pepper

7 tbsp

Olive oil

1/2 cup

White wine, dry

2 cups

Water