Finally Butternut Squash Soup (Vegan)
This tasty recipe can satisfy everyone's Fall cravings with a mouthful of Umami in every bite.
Equipment
- Mixing Bowl
- Cookie Sheet
- Parchment Paper
- Blender or Immersion Blender
Ingredients
- 1 Butternut Squash Medium to Large, cut lengthwise and seeds removed
- 1 Sweet Yellow Onion Medium to Large, diced
- 1 sweet potato medium to Large, cut lengthwise
- 1 Can Coconut Milk Full Fat
- 3 Tbsp Olive Oil
- 3 Tbsp Soy Sauce
- ½ Tsp Garlic Powder
- ¼ Tsp Ginger Powder
- ¼ Tsp Cinnammon or Allspice
- ½ Tsp Paprika Hungarian for spice, Smoked for not spicy
Instructions
- Preheat oven to 400.
- Halve the squash, remove the seeds and place face down on a baking sheet. Slice sweet potato in half longwise and place face down on the sheet. Roast for 30 minutes until both are fork tender.
- While the vegetables bake, toss the onions in soy sauce and caramelize the onions.
- Allow the roasted vegetables to cool until easily handled, and remove the skin from both. Chop into managable pieces.
- Add the vegetables to a blender and add vegetable broth 1/4 c at a time until thin enough to blend properly. Separate into batches if neceessary. Puree for 30-60s until smooth.
- Add all puree to a sautee pan. Add coconut milk (1 can), garlic powder (½t), ginger powder (¼t), paprika (½t) and cinnamon (½t). Stir to combine and heat through. Season with salt, pepper to taste. Serve hot.