Roasted Butternut Squash Soup Recipe
This creamy Roasted Butternut Squash Soup recipe is made with smooth coconut milk for the tastiest vegan winter soup recipe you'll ever have the pleasure of eating. Fresh garlic, celery, and onion encompass this easy recipe!
- 1 large Butternut Squash peeled and cubed
- 1 small White Onion diced
- 2 Celery Stalks chopped
- 3 cloves Garlic
- 2 tablespoons Olive oil
- Salt & Pepper to taste
- ¼ teaspoon Smoked Paprika
- ⅓ cup Coconut Milk
- 2-3 cups Vegetable Stock or Vegetable Broth
- ¼ teaspoon Nutmeg grated
For garnish and serving
- Fresh Parsley
- Toasted Pumpkin Seeds
Pre-heat the oven at 400°F.
Place the cubed butternut squash, diced onion, celery, garlic cloves on a large parhcment lined baking sheet pan.
Drizzle olive oil and season with salt, pepper, smoked paprika, and toss to coat.
Roast the vegtables for 40-45 minutes or until tender. Let it rest for few minutes.
Transfer the roasted vegetables to a high-speed blender jar along with 1½ cup vegetable stock/broth and coconut milk and puree to creamy smooth until smooth and creamy.
Pour the soup puree to a pot or dutch oven, add the remaining stock, season with grated nutmeg, some more salt, cracked black pepper and mix. Simmer on low heat for 4-5 minutes.
Dish out, garnish with toasted pumpkin seeds and fresh parsley, serve hot!
Immersion Blender : transfer the roasted vegetables to a dutch oven or pot, add coconut milk, broth/stock, use an immersion blender and blend to smooth and creamy puree.
Serve the leftovers in an airtight container in the refrigerator for five days.
Calories: 134kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 322mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13502IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 1mg