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Servings:

Vegan Roasted Butternut Squash Soup

A heart healthy and delicious soup. Perfect to start a meal or to star as the main dish.

Total Time

1hr 10min

4.7

16 Ratings

Author: De Ma Cuisine

Servings:

Ingredients

•

Small Butternut Squash

•

2 tsp

Olive Oil

•

as needed

Ground Allspice

•

1 pinch

Cayenne Pepper

•

1 pinch

Ground Nutmeg

•

as needed

Dried Thyme

or 1/2 tbsp fresh thyme (chopped)

•

1 Tbsp

Honey

•

to taste

Salt

•

1 cup

Coconut Milk

•

2 cups

Water

•

Lemon , freshly squeezed

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Drizzle the cut side of the Butternut Squash (4) with Olive Oil (2 tsp) . Place oil side down on a baking sheet.

Place oil side down on a baking sheet. Bake at 350 degrees F (180 degrees C) for 45-60 minutes, or until flesh pierces easily with a fork.

Scoop flesh out of skin and place in a soup pot. You will need about 3-4 cups for our soup. Add the Ground Allspice (as needed) , Cayenne Pepper (1 pinch) , Ground Nutmeg (1 pinch) , Dried Thyme (as needed) , Honey (1 Tbsp) , Coconut Milk (1 cup) , Water (2 cups) , and Salt (to taste) .

Cover and bring to a boil. Uncover, reduce to a simmer and cook for 10 minutes, stirring occasionally.

Remove from heat. Add juice from Lemon (1) .

Blend to desired consistency with a hand blender or a countertop blender. Taste and adjust seasoning.

Serve with a drizzle of good olive oil.

Nutrition Per Serving

CALORIES

565

FAT

16.0 g

PROTEIN

10.4 g

CARBS

112.9 g