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Lemon Thyme Roasted Butternut Squash Soup [Vegan, Gluten-Free, Oil-Free]
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... Read More
Ingredients You Need for Lemon Thyme Roasted Butternut Squash Soup [Vegan, Gluten-Free, Oil-Free]
How to Prepare Lemon Thyme Roasted Butternut Squash Soup [Vegan, Gluten-Free, Oil-Free]
- Preheat oven at 400° F.
- Clean the butternut squashes, cut them in half lengthwise, and scoop out the seeds, and strings.
- 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.
- 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.)
- After the squash is baked, and fork-tender, leave to rest of 5-10 minutes before scooping the flesh from the skin.
- 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.
- Start blending at low speed until all ingredients start mixing together, and gradually increase the speed to high. For obtaining creamy soup, blend for up to 2 minutes.
- 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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