Vegan Roasted Butternut Squash Soup Recipe
A silky-smooth vegan roasted butternut squash soup made with simple ingredients, rich in flavor, and guaranteed to satisfy your taste buds.
Ingredients
- 1 large butternut squash about 2 lbs
- 1 onion chopped
- 2 tbsp olive oil
- 3 cups vegetable broth
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- 1 cup canned coconut milk
Instructions
- Roast the Squash:
- Preheat oven to 400°F (200°C). Halve the squash, scoop out seeds, drizzle with olive oil, and roast for 40-45 minutes.
- Sauté the Onion:
- In a pot, heat olive oil over medium heat. Add onion and cook until soft and translucent.
- Blend the Squash:
- Scoop the roasted squash into the pot with onions. Add broth, cinnamon, cumin, nutmeg, salt, and pepper.
- Simmer and Blend:
- Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree until smooth.
- Add Coconut Milk:
- Stir in coconut milk and adjust seasoning to taste.
- Serve:
- Ladle into bowls and garnish with a swirl of coconut milk or fresh herbs.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 30%
- Iron: 6%
- Calcium: 4%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- Try adding a sprinkle of smoked paprika or chili flakes for an extra kick.
- For added richness, swirl in more coconut milk or a drizzle of olive oil.
- Pair with toasted sourdough bread for the ultimate comfort meal.