no Sweat Vegan
VEGAN BUTTERNUT SQUASH SOUP
Why you will love this recipe
– Simple & Delicious – Quick & Easy – Vegan/Vegetarian – Kid-friendly
Prep Time 10 Min
Rolling Time: 1 HR
– Butternut Squash – Garlic – Yellow Onion
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Preheat the oven. Tap below for the full recipe!
Peel and cube the butternut squash. Slice the top off of the garlic so that all of the cloves are exposed.
Spread the butternut squash on a sheet pan and place the garlic head in the middle.
Roast for 35 to 40 minutes, or the butternut squash until fork tender and lightly caramelized on the bottom.
While the squash is roasting, dice the onion and chop the sage. When the butternut squash has about 5 minutes left to roast, add the onion and sage to a large pot with a drizzle of olive oil.
Remove the butternut squash from the oven. Set the garlic aside to cool.
Add the butternut squash to the onions and sage, and stir to combine.
Add the broth, coconut milk, ginger, salt, and nutmeg to the pot. Remove the cloves from the head of garlic and add them to the soup.
Blend the soup with an immersion blender until smooth. Garnish and serve right away or store for later.
Enjoy! For the full recipe and instructions, tap below!
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