Roasted Butternut Squash Soup
by Karissa's Vegan Kitchen
Vegan butternut squash soup made with roasted squash. This simple dairy-free soup is perfect for cold weather days.
Servings: 4
Calories: 162kcal
Ingredients
- 1 medium butternut squash about 3 pounds
- 2 tablespoons olive oil divided
- ½ medium yellow onion diced
- 3 cloves garlic minced or chopped
- ½ teaspoon sage
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- dash of nutmeg
- Optional: 1/4 teaspoon of cumin for spice
- 1 (15-ounce) can coconut milk unsweetened
- 2 cups vegetable broth
- Garnish: fresh sage, swirl of coconut milk, black pepper
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Cut the butternut squash into quarters. Scrape out the seeds using a spoon.
- Brush 1 tablespoon of the oil all over the squash.
- Place the squash skin-side-up on the baking sheet. Roast in the oven until tender, about 45-50 minutes. Set aside to cool.
- In a large soup pot, heat the remaining 1 tablespoon of oil.
- Add in the onion. Sauté until translucent. Add in the garlic and seasonings (sage, pepper, salt, nutmeg.) Sauté for an additional 2 minutes. Set aside.
- Once cool enough to handle, remove the skin from the squash (the skin should just peel right off) and add to a blender with the coconut milk, vegetable broth, and the sautéed onions/seasonings. Blend until creamy.
- Return to the pot and bring to a simmer on medium-low for 5 minutes. Season with salt and pepper until desired. Serve hot.
Nutrition
Calories: 162kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 624mg | Potassium: 692mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20183IU | Vitamin C: 41mg | Calcium: 100mg | Iron: 1mg