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–+ servings
Butternut Squash Soup on Chevron placemat with pumpkins in background

Finally Butternut Squash Soup (Vegan)

Kyle E.
This tasty recipe can satisfy everyone's Fall cravings with a mouthful of Umami in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Soup
Cuisine French
Servings 8 cups

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.
Keyword coconut milk, onion, soup, squash, sweet potato, vegan, vegetarian
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