I was so happy to see butternut squash at the farmers market last weekend. It is my favorite fall vegetable. I use it to make this Vegan Golden Harvest Soup with Kale, Leeks, White Beans and Squash and it did not disappoint.
This soup is so good and perfect for fall. Since it has turmeric it is anti inflammatory. The coconut milk in this soup also adds such a good flavor and healthy fats.
Let's get into the recipe.
This soup can be stored in a sealed container in the fridge for up to 4-5 days. It could also probably be frozen but I have not tested this.
This makes 4-5 servings of soup