Vegan Butternut Squash Soup
Ingredients
-
1
cup
chopped shallots
-
5
cloves
garlic
-
2
teaspoons
smoked paprika
-
1
teaspoon
sea salt
-
10-12
sprigs
thyme
-
2 ¼
cups
lite coconut milk
-
2
cups
veggie broth
-
1 ½
cups
chopped butternut squash
Instructions
- Preheat the oven to 450°F (230°C).
- Mix the butternut squash, shallots, garlic, smoked paprika, and sea salt together.
- Spread the mixture on a parchment-lined cookie sheet and top with thyme sprigs.
- Bake for 35 minutes until the squash is cooked and browned on the edges.
- Remove the thyme sprigs and blend the roasted mixture with coconut milk until smooth.
- If the blender is large enough, add the broth and blend until hot; otherwise, heat the mixture in a pot over medium-low heat.
- Serve with optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
183
Total fat
7g
Total carbohydrates
25g
Total protein
2g
Sodium
607mg
Cholesterol
0mg
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