Vegan Roasted Butternut Squash Soup

When I think of the fall I always turn to a warming, hearty soup. Butternut squash soup always comes first. Butternut squash grows in abundance among farms in eastern Ontario so its not hard keeping this soup on the mind. Rich and full of fall flavour, this soup is always a hit even to the pickiest, especially when served with some crunchy garlic bread for dipping. I hope you all enjoy this recipe as mush as I had fun creating it! Happy Autumn.

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Vegan Roasted Butternut Squash Soup

1 Butternut Squash, peeled, chopped into 2 inch pieces

2 Red onions, quartered

2 carrots, diced

2 celery stalks, diced

5 cloves of garlic, peeled, halved

1 tsp dried basil

¾ tsp paprika

½ tsp cumin

1 tsp garlic powder

½ tsp chili powder

1 tbsp olive oil (optional)

Stir above ingredients together in a large bowl until vegetables are evenly coated in the herbs and spices. In a pre-heated oven, roast vegetables at 375F for 45 minutes turning once. 

In a large pot add;

7c vegetable broth

½ tsp salt

½ tsp dried thyme

½ tsp garlic powder

1 tbsp nutritional yeast

400ml coconut milk

Heat through, add roasted vegetables. Using a hand blender or blender, blend soup until smooth, heat through and serve. Garnish with finely minced roasted red peppers and your favourite shredded vegan cheese!

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