Prep & Cook Time: min.
Vegan Roasted Butternut Squash Soup
Medium Butternut squash
Olive or canola oil
Red onion, roughly chopped
Garlic cloves, chopped
Red chili flakes
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.