Rich and creamy roasted butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational. The most comforting of comfort foods! Vegan and Gluten-Free.
INGREDIENTS
For the Roasted Butternut Squash:
- 1 Butternut Squash (Medium to Large)
- 3 Medium Carrots
- 1 Tbsp Olive Oil
- Sprinkle Salt
- Sprinkle Black Pepper
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Basil
For the Soup:
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 Tbsp Olive Oil
- 1/2 tsp Cumin
- 1/8 tsp Paprika
- 1 14oz/400ml Can Coconut Cream
- 1 Tbsp Soy Sauce*
- 1 Cup (240ml) Vegetable Stock/Broth
- Salt and Pepper to taste
For Serving:
- Chives
- Black Pepper
INSTRUCTIONS
- Preheat the oven to 390�F (200�C).
- Peel and chop the butternut squash and carrots. Place into a bowl with the olive oil, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the oil and spices.
- Place onto a parchment lined baking tray and place into the oven to bake for 35 minutes until vegetables are roasted.
- Place the chopped onion, crushed garlic, olive oil, cumin and paprika into a pot on the stove and saut� together until onions are softened.
- Visit Roasted Butternut Squash@lovingitvegan.com For Recipe Instructions.