CREAMY BUTTERNUT SQUASH SOUP

Gluten Free + Vegan + Nut Free

INGREDIENTS: Butternut squash, carrot, olive oil, salt, plant based butter, onion, garlic, celery, thyme, tomato or persimmon, vegetable broth, cumin, allspice, cayenne, coconut milk, black pepper

Preheat oven to 400 F. Toss together the squash, carrot, oil and salt. Spread mixture on a baking sheet and roast for 20-25 minutes or until tender.

INSTRUCTIONS:

In a pot, add butter, onions, garlic, celery, and thyme. Cook until the onions are fragrant. Add the persimmon and cook for 5 minutes.

INSTRUCTIONS:

Add the broth, cumin, allspice, cayenne, and salt. Bring the soup to a light boil and simmer for 5 minutes and the soup has slightly reduced and thickened.

INSTRUCTIONS:

Working in batches, carefully transfer the soup and the roasted squash to a high speed blender (or use an immersion blender), and blend until creamy and smooth.

INSTRUCTIONS:

Return the soup to the pot, stir in coconut milk and pepper. Simmer on low for 5 minutes to allow the flavors to develop before serving and add desired toppings.

INSTRUCTIONS:

Prepare this easy roasted vegan butternut squash soup recipe with a handful of healthy ingredients and minimal steps!

BUTTERNUT SQUASH SOUP

Try this recipe here!

CotterCrunch.com

FULL RECIPE AT: