A velvety, creamy vegan butternut squash soup. Where comfort meets sweetness in the most decadent way. I chose to serve this soup before dinner which paired perfectly with our harvest salad and bbq chicken. One of the many reasons I love soups, especially during these cooler days, is that it is such an easy way to pack nourishing vegetables into your diet. This soup is packed with fibre, healthy fat, immune boosting vitamins, and folate for our pregnant mommas. This soup easily filled my husbands and I with leftovers to spare. Whenever I need a little pick me up I have been filling a mug with this soup and sipping away!
Preheat the oven to 400F. Line a baking sheet with parchment paper. Peel, discard seeds and chop butternut squash and sweet potato into 1 inch cubes. Next quarter the onion. Add to the baking pan and toss with avocado oil, sea salt, pepper, cinnamon and cumin. Roast for 40 mins.
Once veggies are roasted add to a large bowl and then add coconut milk, veggie broth, grated ginger. Scoop 3 cups of soup mixture into a high speed blender and blend until smooth. Add to a large soup pot and then continue this process until the mixture is all blended and smooth. Simmer on low heat for 20 mins before serving.
Preheat: 400F
Bake: 40 mins
Ingredients:
1 butternut squash
2 sweet potato
1 onion
1 tbsp avocado oil
½ tsp sea salt
¼ tsp pepper
½ tsp cinnamon
1 tsp cumin
2 tsp fresh grated ginger
1 can coconut milk
3 cups veggie broth
Vegan, gluten-free & refined sugar-free!
