Vegan Butternut Squash Soup 

Servings: 4 

INGREDIENTS

For the squash:

• 6 ½ cups butternut squash, peeled and chopped
• 1 tablespoon extra virgin olive oil 
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ⅛ teaspoon sea salt 
• ⅛ teaspoon black pepper

For the soup: 

• 2 tablespoons olive oil 
• 1 medium white or yellow onion, chopped
• 1-2 cloves or garlic
• ½ teaspoon cumin
• ⅛ teaspoon paprika 
• 4 cups vegetable stock
• 1 tablespoon soy sauce
• 1 cup full fat coconut milk
• Salt and pepper to taste

INSTRUCTIONS

1. Preheat the oven to 400°F (200°C). In a mixing bowl, toss peeled and chopped butternut squash with olive oil, dried thyme, basil, salt, and pepper until evenly coated. Spread the squash on a parchment-lined baking tray in a single layer and roast for 30 minutes, or until tender and golden.
2. Meanwhile, heat olive oil in a pot and sauté chopped onion, garlic, cumin, and paprika until the onions are soft and fragrant. Once the squash is roasted, add it to the pot and mix with the sautéed onions and spices. Pour in the vegetable stock and soy sauce, and bring to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld.
3. Use an immersion blender to blend the soup directly in the pot, or transfer it in batches to a blender if needed. Once smooth, stir in the coconut milk and adjust seasoning with salt and pepper. Serve the soup in bowls, garnished with a sprinkle of black pepper and a fresh sprig of thyme.

Credit: https://lovingitvegan.com/roasted-butternut-squash-soup/#recipe

BENEFITS

Butternut squash is a nutrient-dense vegetable, rich in vitamins and minerals. It’s an excellent source of vitamin A, supporting eye health and immune function, and also provides fiber for digestion. Additionally, it offers vitamin C, potassium, and magnesium, all important for maintaining heart health and balanced electrolytes. Low in calories but packed with nutrients, butternut squash promotes healthy skin, supports immunity, and contributes to overall well-being.