#veganwarmth

A delicious and unusual take on the classic butternut squash soup is this chocolate butternut squash soup. This warm, satisfying dish is ideal for chilly days because it combines rich chocolate, warming spices, and sweet maple syrup. It's also healthy and vegan!

Ingredients: 1 small butternut squash, peeled, seeded, and cubed. 1/4 cup unsweetened cocoa powder. 1/4 cup maple syrup. 4 cups vegetable broth. 1/2 cup coconut milk. 1 tsp cinnamon. 1/2 tsp nutmeg. 1/4 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.

Instructions: Heat the olive oil in a big pot over medium heat. When the butternut squash is slightly softened, saut it for five minutes after adding the cubed squash. Add the salt, black pepper, nutmeg, cinnamon, and cocoa powder and stir. Simmer for an additional two minutes. After adding the veggie broth, bring it to a boil. Once the squash is soft, reduce heat, cover, and simmer for 20 to 25 minutes. Gently puree the soup with an immersion blender until it's smooth. Alternatively, divide the soup into batches and process in a blender until it's smooth. Liquids that are hot can splash, so use caution. Pour the blended soup back into the pot and mix in the maple syrup and coconut milk. Simmer for five more minutes, stirring now and then. If necessary, adjust the seasoning by tasting it. If desired, top with a dusting of cocoa powder or a drizzle of coconut milk and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

This vegan version of champurrado offers the comforting flavors of Mexican hot chocolate with a creamy texture from almond milk and masa harina, delivering a delightful blend of sweetness and warmth.

Ingredients: 4 cups almond milk. 1/2 cup masa harina corn flour. 1/4 cup cocoa powder. 1/4 cup cane sugar or maple syrup. 1 cinnamon stick. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: In a saucepan, whisk together almond milk, masa harina, cocoa powder, cane sugar or maple syrup, cinnamon stick, nutmeg, and salt over medium heat. Bring the mixture to a simmer, stirring constantly to prevent lumps, until it thickens, about 10-15 minutes. Once thickened, remove from heat and stir in vanilla extract. Serve hot in mugs, optionally garnished with cinnamon sticks.

Prep Time: 5 minutes

Cook Time: 15 minutes

On cold days, this creamy vegan navy bean and tomato vegetable soup is a great way to stay warm and healthy. This healthy dish is full of fiber, protein, and vitamins, and it will fill you up and warm you up from the inside out.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 can 15 oz navy beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1/2 cup coconut milk. 1 tsp dried thyme. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add diced carrots and celery, cook until slightly softened. Stir in navy beans, diced tomatoes, vegetable broth, and dried thyme. Bring soup to a simmer, then reduce heat and let it cook for 20 minutes. Using an immersion blender, blend soup until smooth and creamy. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes, then serve hot.