Vegan Roasted Butternut Squash Soup

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash (2000g
  • 1 tsp Cilantro, dried
  • 4 cloves Garlic
  • 1/4 tsp Ginger, powder
  • 1 Yellow onion, medium

• Canned Goods

  • 1 can Coconut milk

• Baking & Spices

  • 1/4 tsp Cayanne pepper
  • 1/4 tsp Curry powder
  • 1 Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil + some

• Nuts & Seeds

  • 1/2 tsp Cumin, powder

• Dairy

  • 3 cups Oat milk

• Liquids

  • 3 cups Water

Found on thehealthfulideas.com

Ingredients

• 1 butternut squash (2000g)
• 1 tsp coconut oil + some for roasting the butternut squash (ca ½ tsp)
• 1 medium yellow onion
• 4 cloves of garlic
• ½ tsp cumin powder
• 1 tsp dried cilantro
• ¼ tsp curry powder
• ⅙ tsp ginger powder
• ¼-1/2 tsp cayanne pepper (or to taste)
• 1 can coconut milk
• 3 cups oat milk (or other plan-based milk of choice)
• 3 cups water
• sea salt, pepper to taste

Directions

• Preheat your oven to 200°C (392°F).
• Wash the butternut squash and cut it in half.
• Scoop out the seeds and lay the squash on a baking sheet lined with parchment paper (inner side of the squash up).
• Rub the inside of the squash with a little bit of coconut oil and place it into the oven.
• Roast for 55-65 minutes or until tender in the thickest parts.
• Take it out of the oven and let it cool a little.
• While its cooling down, peel and chop your onion and garlic cloves.
• Heat a tsp of coconut oil in a small pan over medium high heat and add the onion and garlic.
• Sautee for a couple of minutes until the onion starts to brown a little on the edges.
• Add cumin, cilantro, curry, and ginger and cook for 1 more minute.
• Take off heat and set aside.
• Peel your squash and roughly chop.
• Place the chopped squash and the onion and garlic into a big pot. Pour in the coconut and oat milk and add the cayenne pepper.
• Blend with a hand blender until smooth.
• Add the water, 1 cup at a time, and blend until you reach desired consistency.
• Add more water if necessary.
• Season with sea salt and pepper. Taste and add more if needed.
• Heat up and serve topped with pumpkin seeds, sprinkled with cayenne pepper.
• Its also delicious with toasted rye bread on the side!