Vegan Butternut Squash Soup with Coconut Milk

By Emily

4.25 / 5

20min

1h 20min

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2 butternut squash
4 tablespoons olive oil
1 carrot peeled and finely chopped
1 cup finely chopped onion
½ cup celery finely chopped
1 cup tomato sauce
3 ½ teaspoons dried basil divided
1 teaspoon salt
3 cups coconut milk
2 tablespoons chopped fresh basil
1 French baguette
1 tablespoon olive oil