- VE
- VN
- LC
Creamy Roasted Garlic Butternut Squash Soup
A whole head of garlic mellows in the oven alongside squash, carrots, and onion in this hearty vegan recipe. Pre-cut butternut squash keeps the soup easy, and canned coconut milk and a buzz in the blender make it nice and creamy. The seasonings are simple, so don’t be shy with the salt and pepper to play up the plant-based ingredients. Top the soup off with roasted pumpkin seeds for the perfect crunchy texture and nutty flavor. Prep tip: To quickly peel the head of garlic, separate the cloves, smash them slightly with the flat side of a knife or the bottom of a cup, and then peel off the skins. The recipe is a Yummly original created by Marrekus and Krysten Wilkes of Cooks with Soul.
Creamy Roasted Garlic Butternut Squash Soup
By
OnlineCookIngredients
Instructions
- Step 1
Preheat the oven to 400°F.
- Step 2
If you like, line a sheet pan with aluminum foil for easy clean-up. Place squash, carrots, onion, and garlic in the pan. Drizzle with coconut oil and toss to coat.
- Step 3
Roast vegetables until tender when pierced with a fork, about 45 minutes, stirring them once halfway through cooking.
- Step 4
Transfer vegetables to a 5- to 6-quart pot or Dutch oven.
- Step 5
Shake 1 can of coconut milk thoroughly and then set aside 2 tablespoons. Add the remaining coconut milk from both cans to the pot along with vegetable broth. Bring soup to a boil over high heat. Reduce heat to medium-high and boil for 5 minutes to blend flavors.
- Step 6
Remove soup from heat and use an immersion blender to puree soup until smooth, adding additional vegetable broth if you’d like a thinner texture. Alternatively, transfer soup in batches to a blender and puree until smooth.
- Step 7
Season soup with salt and pepper, adding more to taste if you like.
- Step 8
Ladle soup into bowls. Add a swirl of reserved coconut milk to each (if the coconut milk is thick enough; otherwise, just stir it in) and sprinkle with pumpkin seeds.
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Per serving
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