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Vegan Roasted Butternut Squash Soup

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90 mins






1 medium butternut squash

2-3 tsp olive or canola oil

1/2 cup red onion, roughly chopped

3 garlic cloves, chopped

1/2 tsp rosemary, dried

1/2 tsp red chili flakes

3-4 cups vegetable broth

1/2 cup canned coconut milk


  • Preheat oven to 350oF.
  • Cut squash in half lengthwise, remove the seeds and brush the inside and outside with oil.
  • Place the squash pieces, cut side down onto a baking sheet lined with a silicone mat or aluminum foil.
  • Roast for approximately 45-50 minutes, until squash is nice and soft.
  • Once roasted, peel the skin (it should come off easily) and place the flesh in a bowl. Set aside.
  • In a large stock pot on medium heat, add the oil.
  • Once the oil is hot, add onion and garlic and sauté for 2 minutes until it’s slightly translucent.
  • Add the roasted squash pulp and stir.
  • Add the dried rosemary, red chili flakes, salt, and pepper to taste. Stir until everything is well combined and cook for 2 minutes. Stir in the vegetable broth. Bring mixture to a boil then reduce heat and let the soup simmer for 10 minutes, stirring occasionally.
  • Remove soup from heat. Using an immersion blender, puree the soup to desired consistency.
  • Add coconut milk and stir.
  • Serve hot.