Creamy Roasted Butternut Squash Soup
Yield: approx. 5 cups
Prep time: 55 MinCook time: 20 MinTotal time: 1 H & 15 M
a savory, creamy, comforting bowl of FALL!
Ingredients
- 2 tbsp vegan butter
- 2 cloves garlic, minced
- 2 medium shallots, minced
- 1 large yellow onion, chopped
- 1 large butternut squash
- 1.5 tbsp red curry paste
- 1/4 tsp cinnamon
- 1/2 vegetable bullion cube
- 2 tbsp maple syrup
- 1 can lite or full fat coconut milk
- 2 cups vegetable broth
- sea salt & cracked black pepper to taste
Instructions
- *roast butternut squash for 45 minutes in a 400 degree oven.
- once cool enough to handle, peel, remove seeds, and chop into 1 in. cubes.
- in a large pot set to medium heat, add 2 tbsp vegan butter.
- once melted, add garlic, shallots, and onion and let sauté until fragrant and translucent, about 2-3 minutes.
- add butternut squash, curry paste, cinnamon, and combine well.
- add coconut milk, bullion cube, broth, maple syrup, sea salt, and cracked black pepper; stir to combine.
- bring mixture to a boil.
- once boiling, reduce heat to a low simmer and cook for approx. 15 minutes
- add contents to your high powered blender or use an immersion blender to make mixture super smooth (blend for approx. 2 minutes).
- drizzle with coconut cream and garnish with pumpkin seeds, bacon, or green onion if desired!
Notes
*just throw the entire thing in there! a pan is optional; I sit mine directly on the oven rack. some people halve it first but that's optional too.
Nutrition Facts
Calories
246Fat (grams)
8 gCarbs (grams)
45 gFiber (grams)
5 gSugar (grams)
26 gProtein (grams)
3 g
