Vegan Butternut Squash Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Butter nut squash, medium
  • 3 Garlic cloves
  • 1/2 tsp Red chili flakes
  • 1 Red onion
  • 1/2 tsp Rosemary, dried

• Canned Goods

  • 1/2 cup Coconut milk
  • 3 cups Water or use vegetable broth

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tsp Olive or canola oil

Found on cookwithmanali.com

Description

Ingredients

• 1 butter nut squash, medium
• 2-3 teaspoons olive or canola oil
• 3 garlic cloves, chopped
• 1 red onion, roughly chopped
• ½ teaspoon dried rosemary
• ½ teaspoon red chili flakes
• salt, to taste
• pepper, to taste
• ½ cup coconut milk, I used canned full fat coconut milk
• 3-4 cups water or use vegetable broth

Directions

• Preheat oven to 425 F degrees.
• Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil.
• Roast for around 45-50 minutes or till its nice and soft.
• Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside.
• To a pan on medium heat, add 2 teaspoons of oil.
• Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
• Add the roasted squash pulp and mix.
• Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes.
• Add water or vegetable broth and mix. Let the soup simmer for 10 minutes.
• Using a immersion blend, puree the soup to desired consistency (or remove soup from heat, let it cool down a bit and then puree in batches using a blender)
• Add coconut milk and let it simmer for 5 additional minutes. Serve the roasted butternut squash soup hot!

Nutrition