Vegan Butternut Squash Soup

Vegan Thai Curry Butternut Squash Soup

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  • Prep: 15 min.
  • Time: 30 min.
  • Diet: vegan
  • Serving: 8
  • Calories: 300
  • Fat: 8 grams

Ratting: 4.5 based on 5 reviews

  • A creamy squash soup you'd never know was vegan!

    • Ingredients

  • 1 head garlic
  • 3 tbsp.olive oil
  • 1 tbsp. sea salt
  • 8 cups cubed butternut Squash (about 2 medium)
  • 1 yellow onion diced
  • 1 green apple diced
  • 8 cups vegetable broth
  • 2 tbsp. curry Powder
  • 1 tsp. nutmeg
  • 2 tbsp. cinnamon
  • 1 can coconut milk
  • 1/4 cup lime juice
  • 1/2 cup cilantro
  • 1/2 cup pumpkin seeds (optional)

    1.

  • Pre-heat oven to 400 degrees.
    Cut and peel garlic.
    Toss garlic, squash, olive oil, and ½ tbsp. sea salt and spread evenly on a baking sheet. Roast in the oven for 40 min.

    • 2.

  • Meanwhile, add vegetable broth, diced yellow onion, and diced green apple in a large pot on medium heat for 10 minutes.
    After 10 minutes, add curry, nutmeg, and cinnamon.

    • 3.

  • Once garlic and squash have roasted, add them to the pot of broth. Add coconut milk and bring to a boil.
    Boil for about 5 minutes and then reduce heat to simmer for an additional 15 min. remove soup from heat and allow the soup to slightly cool.

    • 4.

  • Poor the ingredients into a blender and puree on high for 1 minute, until smooth and creamy.
    Return the soup to the large pot, season to taste, and warn on low heat. Add lime juice to taste, and season with salt and pepper.

    • 5.

  • To serve, garnish soup with cilantro and optional pumpkin seeds.