This soup is wonderful to make and share with friends and family! It comes together easily, and you can even make a big batch to have leftovers to eat during the week. The ingredients added in this soup create a balanced flavor that will delight your taste buds. The baked garlic brings a deep sweet flavor to the table, while the lemon thyme balances the overall sweetness with its lemony citrus notes. The sweet smoked paprika adds a subtle smokiness,  also deepening the already bright orange color of the squash.

Lemon Thyme Roasted Butternut Squash Soup [Vegan, Gluten-Free, Oil-Free]

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Serves

4-6

Cooking Time

55

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Ingredients

  • 2-3 – small butternut squash (or 2 medium sized)
  • 3 cups organic veggie stock
  • 2 tablespoons coconut aminos
  • 2 tablespoons coconut cream (optional)
  • 1 1/2 teaspoons himalayan salt
  • 1 teaspoon organic sweet smoked paprika
  • 1 teaspoon organic Italian seasoning
  • 4 sprigs organic fresh lemon thyme
  • 4 large cloves organic Russian garlic
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Preparation

  1. Preheat oven at 400° F
  2. Clean the butternut squashes, cut them in half lengthwise, and scoop out the seeds, and strings.
  3. Place them face up on a baking tray, sprinkle some salt on top on each. Chop two of the lemon thyme springs and sprinkle the on top of each half.
  4. Add the four large garlic cloves (unpeeled) along with the squash halves, and bake for 45 minutes, removing the baked garlic cloves from the tray after 20 min in. (Note: if you’d like a deeper caramelization of the squash you can set to broil for an extra 5 minutes.)
  5. After the squash is baked, and fork-tender, leave to rest of 5-10 minutes before scooping the flesh from the skin.
  6. Add all the cooked butternut squash to a high-speed blender along with the following ingredients: baked garlic cloves (squeeze the baked garlic from the clove), chop the remaining lemon thyme, coconut aminos, coconut cream (optional), salt, smoked sweet paprika, Italian seasoning, and veggie stock.
  7. Start blending at low speed until all ingredients will start mixing together, and gradually increase the speed to high. For obtaining creamy soup blend for up to 2 minutes.
  8. Serve!

Notes

Butternut Squash can be roasted beforehand – and refrigerated if prepared the second day. The smaller the squash size, the faster it bakes.

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