In my opinion, the best part about the cold weather is…soup! I could eat soup for breakfast, lunch, and dinner (and actually, I have been known to do just that). I love how easy it is to make once and eat for days. It’s perfect to bring to the office or school in a thermos…I could go on and on about how much I love soup.
So today I am sharing this delicious recipe for vegan butternut squash soup. This thick and creamy soup is made with seasonal flavors and it is the perfect thing to keep you warm during these inevitable snowy days!
Xoxo, Claire and the Mamas at Mama Jess
Vegan Butternut Squash Soup
- 1 small/medium butternut squash (about 1.75 pounds)
- 6 cloves of garlic, roughly chopped
- 1 medium shallot, roughly chopped
- 1 14oz can of coconut milk
- 2 cups veggie broth (or more if you like your soup thinner)
- 2 tbsp of paprika
- 2 tbsp thyme
- 3 tbsp olive oil
- Salt and pepper to taste
- Pumpkin seeds to top (optional)
- Preheat the oven to 425 degrees F
- Peel and dice the butternut squash, shallot, and garlic
- Place on a parchment lined baking sheet and top with paprika, olive oil, and salt, coating everything evenly
- Bake for about 40 minutes or until the butternut squash is turning golden on the edges. You might have to stir halfway through the time.
- Place the roasted veggies in a deep sauce pan. Add the veggie broth and the coconut milk.
- Using an immersion blender*, blend the soup together until your desired thickness level has been reached. Add extra veggie broth if needed. Stir to combine and salt to taste.
- Serve warm, topped with pumpkin seeds if you so desire!
- *If you do not have an immersion blender, you can easily blend the veggies and the coconut milk in a large blender and pour it into the sauce plan to combine with the veggie broth.
Adapted from Veggies Don't Bite
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