Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup

Pre time: 110 minutes

Servings: 6

Ingredients:

  • 1 small- to medium-sized butternut squash
  • 7 fl oz coconut milk
  • 1-2 red onions
  • 2 carrots
  • 1-2 bell peppers
  • 1-2 heads of garlic
  • 2 tomatoes or 1 cup of cherry tomatoes
  • 1 1/2 cups vegetable broth
  • 1 tsp fresh ginger, optional, grated
  • 2 tbsp olive oil
  • Fresh cilantro, for garnish
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp chili oil

Directions:

  1. Preheat your oven to 390°F.
  2. Peel and chop (or halve) the butternut squash, peel carrots, halve red onion and tomatoes, and trim the top of the garlic head to expose the tips of the bulbs.
  3. Add the seasonings (pepper, cumin, paprika, thyme, rosemary and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.
  4. Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.
  5. Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.
  6. Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.
  7. Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk and a pinch of chili flakes or some chili oil, if desired.

Notes:

Halving the squash will require a longer roasting time, while chopping the vegetables smaller will speed up the cooking process.

Nutrition:

Per serving: 157 calories; 8g fat; 22g carbohydrates; 3g protein

Recipe source: drveganblog.com