Creamy Vegan Winter Squash and Zucchini Soup
Ingredients
-
2
pounds
winter squash, chopped (about 5 cups)
-
1 ½
teaspoons
sea salt
-
2
teaspoons
smoked paprika
-
1
cup
zucchini, chopped (about 1 medium zucchini)
-
1
cup
sweet onion, chopped
-
4
cloves
garlic, chopped
-
1
tablespoon
fresh thyme
-
¾
cup
cashews
-
4
cups
veggie broth, low sodium if needed
-
to taste
sunflower or pumpkin seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (205°C).
- Place the squash, salt, smoked paprika, and oil (or broth) on a parchment-lined baking sheet and roast for 20 minutes.
- Add the zucchini, onion, garlic, and thyme to the squash and roast for another 25 minutes.
- Allow the mixture to cool for a few minutes, then transfer it to a blender.
- Add the cashews and broth to the blender and blend until smooth.
- If using a high-speed blender, blend until hot and serve immediately, or warm the soup in a pot on the stove.
- Garnish with seeds if desired.
Nutrition Facts (estimated)
Servings
4
Calories
278
Total fat
11g
Total carbohydrates
42g
Total protein
8g
Sodium
939mg
Cholesterol
1mg
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