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Vegan Butternut Squash Soup
Ingredients
- 1 butter nut squash, medium
- 2-3 teaspoons olive or canola oil
- 3 garlic cloves, chopped
- 1 red onion, roughly chopped
- ½ teaspoon dried rosemary
- ½ teaspoon red chili flakes
- salt, to taste
- pepper, to taste
- ½ cup coconut milk, I used canned full fat coconut milk
- 3-4 cups water or use vegetable broth
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Directions
- Preheat oven to 425 F degrees.
- Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil.
- Roast for around 45-50 minutes or till it's nice and soft.
- Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside.
- To a pan on medium heat, add 2 teaspoons of oil.
- Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
- Add the roasted squash pulp and mix.
- Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes.
- Add water or vegetable broth and mix. Let the soup simmer for 10 minutes.
- Using a immersion blend, puree the soup to desired consistency (or remove soup from heat, let it cool down a bit and then puree in batches using a blender)
- Add coconut milk and let it simmer for 5 additional minutes. Serve the roasted butternut squash soup hot!
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