LEARN HOW TO MAKE VEGAN COCONUT BUTTERNUT SQUASH SOUP FOR THANKSGIVING LAY HO MA!! There’s so much to be thankful for. One thing I am eternally grateful for is the for the ability to learn and create. I cannot imagine my life without the strength to cook and learn new recipes. It brings me incredible joy to be able to turn humble ingredients into something truly extraordinary and share it with others. Join me in this episode and learn how to make an easy vegan coconut butternut squash soup recipe right at home. Let’s begin. Ingredients: 1 medium butternut squash 1/2 cup broccolini 1/2 cup cremini mushrooms 1 medium carrot 1 onion 3 large pieces garlic 3 tbsp coconut oil 1 tbsp pink salt pepper few sprigs of thyme 2 tbsp cane sugar 3 cups vegetable stock 2 cups water 1 400ml can coconut milk (about 1 1/2 cups) 1/4 cup dried shredded coconut Directions: 1. Preheat the oven to 375F 2. Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up 3. Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it’s done. Let it cool for about 10min 4. Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms 5. Dice the carrot and onion. Coarsely chop the garlic 6. Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth 7. Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic 8. Season with the pepper and 1 tbsp of salt. Sauté for 5-8min 9. Add in the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute 10. Add in the veggie stock, water, and coconut milk (set aside a little bit for garnish) 11. Turn up the heat to medium high, cover, and bring it to a boil 12. Transfer the soup to the blender or use a stick blender if you have one. Blend on high until nice and velvety 13. Pour the soup back into the pot and cover to keep it nice and hot 14. Heat up a frying pan on medium heat. Add in the shredded coconut 15. Toast for a few minutes until golden brown. Set aside 16. Wipe out the pan with a paper towel and place back on medium heat 17. Sauté the broccolini for 3-4min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4min 18. Place some of the veggies in the middle of your serving bowl. Then, pour around it 2 cups of soup 19. Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Wil’s Recipes on Instagram: @mr_wilyeung Wil’s Recipes on Facebook: fb.me/mrwilyeung Wil’s Photography + Video on Instagram: @wyphotography.com Wil’s Photography + Video on Facebook: wyphotography You are watching: .