Easy Creamy Vegan Butternut Squash Soup
Roasted butternut squash soup that is rich, creamy, thick, and ultimately delicious!
Medium to Large
Sprinkle Black Pepper
Dried Basil For the Soup:
oz/400ml Can Coconut Cream
480ml Vegetable Stock
Salt and Pepper to taste
Preheat the oven to 390°F (200°C).
Peel and chop the butternut squash and carrots. Place into a bowl with olive oil, salt, black pepper, thyme, and basil and toss together until the vegetables are coated in the oil and spices.
Place onto a parchment-lined baking tray and place into the oven to bake for 35 minutes until vegetables are roasted.
Place the chopped onion, crushed garlic, cumin, and paprika into a pot on the stove and sauté together until onions are softened.
Then add in the roasted butternut and carrots and toss together.
Add coconut cream, soy sauce, and vegetable stock and bring to a simmer to blend the flavors.
Remove from heat and blend with an immersion blender or by transferring to a blender jug to blend it up in stages.
Add salt and pepper to taste.
Can be served hot or cold :)
This soup will last for up to 3 days in the fridge.
You can easily sub the butternut for pumpkin if you like!
creamy, healthy, luch, soup, vegan, warming
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