Creamy Vegan Butternut Squash Soup with Roasted Vegetables
A creamy and delicious winter soup that is vegan and Whole30 compliant!
Ingredients
- Soup
- 1 butternut squash halved and seeds removed
- 1 acorn squash halved and seeds removed
- olive oil
- 2 Tablespoons olive oil
- 1/2 cup vegetable stock
- 1-2 cans of full-fat coconut milk
- pinch of salt
- optional: 1 Teaspoon ground cinnamon
Sauteed Vegetables:
- 2 cups broccoli florets
- 4 large carrots diced
- 2 cups mushrooms sliced
- 2 Tablespoons olive oil
- salt
Instructions
- Soup
- Preheat oven to 400 degrees.
- Lay butternut squash and acorn squash, inner sides up, on deep cookie sheet.
- Take olive oil and ensure each piece is lightly coated all over.
- Pour water in bottom of pan, just enough to cover the bottom.
- Bake for 1 hour.
- Scoop out squash and place in dutch oven.
- Pour in vegetable stock and 1 can of coconut milk.
- Use immersion blender to fully combine.
- Add pinch of salt and stir.
- Taste and add any cinnamon you desire.
- Additionally, if you want it even creamier, add the second can of coconut milk and use the immersion blender to combine.
- If you need to make it sweeter, feel free to had a couple splashes of real maple syrup.
Sauteed Vegetables:
- While soup is keeping warm on the stove, combine vegetables in medium bowl and drizzle with olive oil and sprinkle with salt.
- Roast at 425 on a foil-lined baking sheet for 10-15 minutes, tossing halfway.
- Serve soup with a side of vegetables for people to add as they choose.
- Feel free to garnish with basil leaves and bean sprouts, if desired.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
