Creamy Vegan Butternut Squash Soup

Butternut squash soup is a great choice for the winter transition into spring months, because in the rainy weather who doesn’t love a healthy soul food alternative?

 

If you don’t like your soups this creamy, just add more water. Add 1-2 cups more water, you’ll get more soup that way. More soup means more happiness! 

 

Ingredients

1 butternut squash (medium to large)

1 tsp coconut oil + some for roasting the butternut squash

1 medium yellow onion

4 cloves of garlic

½ tsp cumin powder

¼ tsp curry powder

⅙ tsp ginger powder

¼-1/2 tsp cayanne pepper (or to taste)

1 can coconut milk

3 cups plant/nut-based milk of choice

3 cups water

sea salt, pepper to taste

 

Instructions

• Preheat your oven to 395°.
• 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 30-45 minutes or until tender in the thickest parts.
• While it’s 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.
• Sauté 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 plant/nut 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.

 

Garnish with whatever floats your boat! (My favorites include avocado slices, toasted pumpkin seeds, a dash of cayenne and curry powder, and/or rosemary is phenomenal.)

 

Courtesy of The Healthful Ideas