Vegan Squash Soup with Naan Croutons Recipe
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Servings: 8 servings ( about 2-3/4 quarts).
1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups) 3 tablespoons olive oil, divided 1 teaspoon salt, divided 1/4 teaspoon pepper 1 medium onion, chopped 1 tablespoon minced fresh gingerroot 2 garlic cloves, minced 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1 carton (32 ounces) reduced-sodium vegetable broth 1 can (15 ounces) pumpkin 1 can (13.66 ounces) coconut milk 2 naan flatbreads, cut into 1-inch squares Optional: Minced fresh cilantro, crushed red pepper flakes and plain soy yogurt
