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Vegan Butternut Squash Soup

URL: https://www.cottercrunch.com/vegan-butternut-squash-soup/

Ingredients

The soup

  • 2 cups peeled and chopped butternut squash
  • 1 medium carrot, peeled and sliced
  • 1 tablespoon light olive oil
  • pinch sea salt
  • 1 tablespoon unsalted butter or plant-based butter
  • 1 cup chopped onion
  • 1½ to 2 teaspoons minced garlic
  • 1 stick celery, chopped
  • 1 teaspoon dried thyme
  • 1 medium heirloom tomato or Fuyu persimmon, peeled and diced
  • 2½ cups vegetable broth
  • ½ teaspoon cumin
  • ⅛ to ¼ teaspoon allspice or nutmeg
  • pinch cayenne
  • 1 teaspoon kosher salt
  • 1 cup coconut milk
  • to taste freshly cracked pepper

Optional toppings

  • to taste toasted nuts or seeds
  • to taste roasted chickpeas
  • to taste fresh herbs

Instructions

  1. Preheat the oven to 400°F.
  2. Toss the squash, carrot, olive oil, and sea salt in a bowl, then spread on a baking sheet and roast for 20-25 minutes until tender.
  3. In a stock pot, melt butter, then add onions, garlic, celery, and thyme. Cook until fragrant.
  4. Add the diced tomato or persimmon and cook for another 5 minutes.
  5. Stir in the broth, cumin, allspice, cayenne, and salt. Bring to a boil, then reduce to a simmer for 5 minutes.
  6. Blend the soup with the roasted vegetables until creamy.
  7. Return the soup to the pot, stir in coconut milk and pepper, and simmer for 5 minutes before serving.

Nutrition Facts (estimated)

Servings
4
Calories
181
Total fat
11.3g
Total carbohydrates
20.9g
Total protein
1.7g
Sodium
717mg
Cholesterol
0mg

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