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–+ servings
Easy Creamy Vegan Butternut Squash Soup

Easy Creamy Vegan Butternut Squash Soup

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Roasted butternut squash soup that is rich, creamy, thick, and ultimately delicious!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Soup
Cuisine Mediterranean
Servings 4
Calories 255 kcal

Ingredients
  

  • 1 Butternut Squash Medium to Large
  • 3 Medium Carrots
  • 2 Tbsp Olive Oil
  • Sprinkle Salt
  • Sprinkle Black Pepper
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Basil For the Soup:
  • 1 Onion Chopped
  • 1 tsp Crushed Garlic
  • 1/2 tsp Cumin
  • 1/8 tsp Paprika
  • 1 14 oz/400ml Can Coconut Cream or milk
  • 1 Tbsp Soy Sauce
  • 2 cups/480ml Vegetable Stock
  • Salt and Pepper to taste

Instructions
 

  • Preheat the oven to 390°F (200°C).
  • Peel and chop the butternut squash and carrots. Place into a bowl with 1 tbsp of 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.
  • Heat the other tbsp of olive oil. 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 :)

Video

Notes

This soup will last for up to 3 days in the fridge.
You can easily sub the butternut for pumpkin if you like!

Nutrition

Serving: 1servingFiber: 4.4gCalories: 255kcalFat: 6.6gProtein: 3.6gCarbohydrates: 23.2g
Keyword creamy, healthy, luch, soup, vegan, warming
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