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Roasted Butternut Squash Soup [Vegan, Grain-Free]
This soup has the sweetness of butternut squashed mixed with the creaminess of coconut milk. The ingredient list is simple; all you need are 6 ingredients to cook up this meal. Pair it with some crispy-on-the-outside, fluffy-on-the-inside bread for a winning dish.
Ingredients You Need for Roasted Butternut Squash Soup [Vegan, Grain-Free]
How to Prepare Roasted Butternut Squash Soup [Vegan, Grain-Free]
- Cut the squashes lengthwise and empty all of their seeds. Lay on a baking sheet with the skin facing up, pierce skins a few times and roast at 400°F for 45 minutes.
- In the meantime, when 5 minutes are left of roasting, bring the broth with all other ingredients to a simmer (except coconut milk).
- Simmer for 10-15 minutes and once done, add in coconut milk and remove from heat.
- Once the squashes are done roasting and are tender, remove from heat and let cool enough to handle.
- Once cool enough, scoop out all of the squash and add to a blender along with all of the other ingredients.
- Blend until very smooth.
- Reheat slightly before serving and add toppings of choice.
Nutritional Information
Per Serving: Calories: 121 | Carbs: 25 g | Fat: 3 g | Protein: 2 g | Sodium: 19 mg | Sugar: 10 g
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