Description
A warm and comforting vegan soup combining the natural sweetness of butternut squash with rich coconut milk, perfect for chilly days.
Ingredients
- 1 butternut squash
- 1 onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil, salt, and pepper.
- Roast the squash in the oven for about 40 minutes or until tender.
- In a pot, heat olive oil over medium heat and sauté chopped onions and garlic until soft.
- Scoop out the roasted squash flesh and add it to the pot along with vegetable broth.
- Simmer for 10 minutes, then blend until smooth.
- Stir in coconut milk, adjust seasoning, and serve warm.
Notes
Serve hot, garnished with coconut milk or fresh herbs. Pairs well with crusty bread or croutons.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Vegan