Creamy Vegan Butternut Squash Soup

Creamy Vegan Butternut Squash Soup

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Yield: 4

Author: Hudson Stepper

Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M

Ingredients

• 2 tbsp olive oil
• 1 large onion (diced)
• 2-3 cloves of garlic (minced)
• 6 mini sprigs of rosemary
• 1 butternut squash (roasted)
• 1/2 cup unsweetened coconut milk (mix any cream at the top)
• 4 cups vegetable broth
• Salt and black pepper to taste
• • ⁃ Roasted, salted pumpkin seeds (optional topping)

Instructions

1. Cut the squash in half, longways, and scoop out the seeds and flesh. Rub a little bit of olive oil on the inside of the butternut squash halves. Place the halves face down onto a parchment-lined sheet pan and bake for 40-50 minutes at 425F, or until soft and tender (test with a knife). Put it aside to let it cool.
2. Heat the 2 tbsp of olive oil and add the onions and rosemary; cook for 5-7 minutes. Add the garlic and sauté for 1 minute.
3. Scoop the butternut squash out of the skin and add to the pot along with the coconut milk and vegetable broth. You can use a potato masher or a spatula to mash the butternut squash chunks until combined. Bring to a rolling boil, then reduce the heat to a simmer. Simmer uncovered for 10 minutes, then remove the rosemary sprigs.
4. Remove the soup from the heat. Use a handheld immersion blender to puree the soup until smooth and creamy. Add additional broth if the soup is too thick.
5. • ⁃ Add salt and black pepper to taste, and if you like, sprinkle some pumpkin seeds on top. Serve and enjoy!