Roasted Butternut Squash Soup

Recipe adapted from Minimalist Baker (Gluten Free, Vegan)

Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 6

Ingredients

5 cups cubed butternut squash (skin removed)

2 cups carrots (peeled and cut on angle into 1-inch slices)

½ bulb medium white or yellow onion (sliced)

5 cloves garlic (peeled)

2 teaspoons olive oil

2 teaspoons maple syrup

1 pinch sea salt & black pepper

1½ – 2 cups vegetable broth

⅔ cup light coconut milk (plus more for serving)

¼ teaspoon ground cinnamon

1 pinch nutmeg (optional)

1 pinch cayenne (optional) toasted croutons & pumpkin seeds (optional for serving)

Soup Directions

Heat the oven to 400°F. Line two baking sheets with parchment paper.

1. Add squash, carrots, onion, and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake for 25 – 30 minutes, or until squash and carrots are tender.

2. Transfer to a large pot and add vegetable broth, coconut milk, cinnamon, nutmeg (optional), and cayenne (optional). Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5 – 10 minutes to allow the flavors to develop.

3. Use an immersion blender or transfer mixture to a blender and blend until creamy and smooth. If you prefer thinner soup, add more vegetable broth at this time.

4. Taste and adjust flavor as needed.

5. Enjoy as is, or top with croutons or toasted pumpkin seeds and a drizzle of coconut milk!

6. (Optional) Store the cooled leftovers covered in the refrigerator for up to 4 – 5 days, or in the freezer up to a month. Reheat on the stove top or microwave.

Crouton Directions

Heat the oven to 400°F. Line one baking sheet with parchment paper

1. Slice day-old bread into cubes.

2. Add to baking sheet or oven-safe pan and toss with a little oil, salt, and pepper.

3. Bake for 5 – 10 minutes or until bread is golden brown and toasty.

4. Serve on top of the soup and enjoy!