Description
A creamy, vegan soup made with roasted butternut squash and tomatoes; perfect for cozy fall and winter meals.
Ingredients
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1 medium butternut squash, peeled and cubed
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3 medium tomatoes (or 1 can diced)
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1 carrot, chopped
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1 onion, chopped
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3 garlic cloves, minced
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4 cups vegetable broth
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2 tbsp olive oil
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1 tsp thyme
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Salt and black pepper, to taste
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Optional: ¼ cup coconut milk for creaminess
Instructions
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Roast Veggies: Toss squash, tomatoes, onion, and carrot with olive oil, thyme, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes.
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Sauté Garlic: In a pot, heat a little oil and sauté garlic for 30 seconds.
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Simmer: Add roasted veggies and broth. Simmer for 10–15 minutes.
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Blend: Puree with a blender or immersion blender until smooth.
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Finish: Return to pot, adjust seasoning, and stir in coconut milk if desired. Serve warm with fresh herbs or bread.
Notes
Freezes well; add coconut milk for creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 180 kcal per serving