vegan, gluten-free butternut squash soup
A delicious butternut squash soup made with coconut milk and harvest spices to bring in the holidays.
vegan butternut squash soup
This delicious, warm soup to start the Fall holiday season. It’s simple to make and reminds me of cold, winter days. No need to be intimidated by this harvesty fruit—posing as a vegetable. But if you’d rather save on time, buy a frozen bag of butternut squash. It’s just as yummy.
recipe
roasted butternut squash:
6 cups butternut Squash, peeled and chopped
1 tablespoon of extra-virgin olive oil
sprinkles of your favorite harvesty seasonings (ground clove, cinnamon, nutmeg, fresh ground pepper, sea salt)
soup:
1 tablespoon of extra-virgin olive oil
1 tablespoon of coconut oil
1 crushed or chopped garlic head
1 chopped onion (brown, yellow, or white)
dashes (1/2 teaspoon - 1 teaspoon each) of your favorite harvesty seasonings (cumin, paprika, cayenne or fresh, ground black pepper, sea salt, ground clove, cinnamon, nutmeg, curry—if you’re feeling spicy!)
4 cups vegetable stock (optional) or 4 cups of water
1 tablespoon of coconut aminos (or soy sauce)
1 cup canned, unsweetened coconut milk (full fat for a thicker soup)
directions
Preheat oven to 400°F.
Peel and chop butternut squash and add to a mixing bowl. Add extra-virgin olive oil and other harvesty spices and toss.
Place butternut squash on baking tray.
Bake for 30-40 minutes (or until roasted).
Add olive oil to a soup pot along with chopped onion, crushed garlic, and other harvesty spices and sauté.
Add roasted butternut squash and toss with onions and spices. Add the vegetable stock (or water) and coconut aminos (or soy sauce). Simmer for 15 minutes.
Add coconut milk and simmer for another 5 minutes. Watch out for the coconut milk bubbling over!
Blend soup in a blender, food processor, or with a hand mixer. You can blend in sections. Feel free to leave some of the chunky veggies or blend the whole thing.
Add sea salt and ground black and other harvesty spices to taste.
Serve warm or cold with sprig of thyme or a few basil leaves on top!
