Updated: Dec 14, 2020
1 small onion
4 TBSP butter
3 cups vegetable or chicken broth
6 cups butternut squash peeled and cubed
1/2 TSP marjoram
1 can whole coconut milk
salt and pepper to taste
Sauté onion in butter, add remaining ingredients and bring to a boil. Reduce heat and simmer until squash is tender. Puree, add coconut milk in pot, and then add puree and reheat. Add salt and pepper to taste.
RECIPE NOTES Tip from the Kitchen: For extra creamy soup, add 4 oz. vegan cream cheese after you've pureed and reheated the soup. Enjoy!