Creamy Vegan Winter Squash and Zucchini Soup
Serves 4
15 mins prep
45 mins cook
60 mins total
This winter squash soup is so easy to make and has added zucchini making it veggie packed. It's vegan but so creamy and delicious you won't miss the dairy!
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Preheat oven to 400 F/ 205 C
Place squash, salt, smoked paprika and oil (or broth) on a parchment lined baking sheet. Roast for 20 minutes.
Once done, add zucchini, onion, garlic and thyme with the squash. You can mix around with a spatula if you want. Bake another 25 minutes.
Remove and allow to cool a few minutes. Add the mixture into a blender, being careful not to get burned.
Add the cashews and broth to the blender and blend until smooth.
If you have a high speed blender, you can blend until hot and serve right away. You can also warm in a pot on the stove.
Garnish with seeds if desired.
