Butternut Squash Coconut Orzo Soup

Filled with colorful veggies, a creamy coconut milk base, and the addition of gluten-free pasta makes it super filling and satisfying as well.

Talk about a weeknight winner! This is a vegan, soy-free, gluten-free dinner the whole family enjoys!

INGREDIENTS

– Extra virgin olive oil – Yellow onion – Salt – Dried thyme – Garlic – Ground pepper – Butternut squash – Red bell pepper

INGREDIENTS

– Full-fat unsweetened coconut milk – Low-sodium vegetable broth – Orzo – optional: No salt added white beans (cannellini beans) – Greens (baby spinach or micro-arugula)

STEP 1

Heat oil in a 5-quart dutch oven over medium heat. Once the oil shimmers add the diced onion and salt. Saute over medium heat for 10 minutes.

STEP 2

Turn the burner to low-medium and add the garlic and pepper. Add the diced butternut squash and diced red bell pepper. Saute another 5 minutes.

STEP 3

Add the coconut milk and vegetable broth (or water) and bring to a rolling boil. If you use water add salt to the soup.

STEP 4

Add white beans if using. Then lower the heat to medium and add the orzo. Simmer on low heat until the orzo is soft.

STEP 5

Add greens just before serving.  They will wilt from the heat. If desired, garnish with a drizzle of coconut cream and a sprinkle of microgreens. Serve hot.

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