This easy butternut squash soup is truly the best with its simple flavors. The sweetness of the roasted squash is the centerpiece with a light hint of garlic and .
Vegan Roasted Butternut Squash Soup. 1 head garlic. 3 tablespoons extra-virgin olive oil. 1 teaspoon Celtic sea salt. 8 cups peeled and cubed butternut squash (about 2 medium) 2 cups peeled and cubed carrot (about 2 medium) 1 medium yellow onion, peeled and cut into 8 wedges. 8 cups vegetable broth. 1/2 cup cilantro.
Simple, 30-minute Butternut Squash Soup infused with coconut milk and curry. For a holiday recipe, I'm requesting a vegetarian/vegan stuffing recipe please!
Peel and chop the butternut squash and carrots. Place into a bowl with the olive oil, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the oil and spices. Place onto a parchment lined baking tray and place into the oven to bake for 35 minutes until vegetables are roasted.
This soup is so creamy and luxurious it's hard to believe that it's vegan! Winter squash, including butternut squash, is one of the few exceptions I make to sticking .