Vegan Roasted Butternut Squash Soup

Creamy vegan butternut squash soup using eight simple ingredients and a coconut milk base is the perfect fall meal. Bonus, it's easy to make!

2 servings

2 ½ cups chopped butternut squash (a small squash about 1.75 lbs)

½ cup chopped shallots

2 ½ cloves garlic , medium sized (adjust for your preferred garlic flavor)

1 teaspoons smoked paprika

½ teaspoon sea salt

5 ½ sprigs thyme , about a 1 inch diameter bunch (see note)

1 ⅕ cups lite coconut milk (about 1 1/2 13.6 fluid ounce/403 ml cans)

1 cups veggie broth , low sodium if needed

Smoky Garlic Pumpkin Seeds

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Preheat the oven to 450 F/ 230 C
Mix the squash, shallots and garlic with the smoked paprika and salt.
Put the mixture on a parchment lined cookie sheet. Top with the thyme sprigs.
Bake for 35 minutes until the squash is cooked and brown on the edges.
Remove the thyme sprigs, and put the rest into a blender with the coconut milk.
Blend until smooth.
If your blender is big enough, add the broth and blend until hot.
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.
Serve, add toppings and dippers too!