Vegan Roasted Butternut Squash Soup

Name: Vegan Roasted Butternut Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 5 cups chopped butternut squash; 1 cup chopped shallots; 5 cloves garlic; 2 teaspoons smoked paprika; 1 teaspoon sea salt; 10-12 sprigs thyme; 2 ¼ cups lite coconut milk; 2 cups veggie broth; Smoky Garlic Pumpkin Seeds

10 mins prepServes 4

It is fall tradition to have a pot of my vegan butternut squash soup heating up on the stove at least once a week. I use butternut squash, shallots, and coconut milk for a silky soup with a rich and naturally sweet flavor. This comforting meal is ready in 45 minutes and requires very little hands-on work.

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What you need

cup butternut squash, (a small squash about 1.75 lbs)

cup shallot

clove garlic, , medium sized (adjust for your preferred garlic flavor)

tsp smoked paprika

tsp fine sea salt

thyme sprigs, , about a 1 inch diameter bunch (see note)

cup lite coconut milk, (about 1 1/2 13.6 fluid ounce/403 ml cans)

cup vegetable broth, , low sodium if needed

pumpkin seeds

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Instructions


0 Preheat the oven to 450 F/ 230 C
1 Mix the squash, shallots and garlic with the smoked paprika and salt.
2 Put the mixture on a parchment lined cookie sheet. Top with the thyme sprigs.
3 Bake for 35 minutes until the squash is cooked and brown on the edges.
4 Remove the thyme sprigs, and put the rest into a blender with the coconut milk.
5 Blend until smooth.
6 If your blender is big enough, add the broth and blend until hot.
7 If your blender is not big enough, pour the mixture into a pot and add the broth to the pot. Heat on the stove over medium low heat until warm.
8 Serve, add toppings and dippers too!

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Vegan Roasted Butternut Squash Soup

What you need

Instructions

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