RECIPES
Vegan Roasted Butternut Squash Soup
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PREP/COOK TIME
90 mins
DIFFICULTY
Easy
SERVINGS
3-5
Ingredients:
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
Directions:
- 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.