Dairy Free Roasted Butternut Squash Soup
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 medium butternut squash
  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 cup Silk Coconutmilk
  • 4 cups Vegetable Broth
  • Salt and pepper to taste
Instructions
  1. To roast the butternut squash
  2. Cut the butternut squash in half lengthwise.
  3. Scoop out the seeds and place face down (skin side up) onto a rimmed baking sheet with ¼ cup water.
  4. Bake for 45 minutes at 375 degrees or until the squash is soft and tender.
  5. Set aside to cool once done.
  6. To make the Roasted Butternut Squash Soup:
  7. In a large stockpot over medium heat, heat the olive oil, add in the onion and garlic. Cook until vegetables are transparent.
  8. Scoop out the butternut squash and add it into the stockpot along with coconut milk and vegetable broth.
  9. Bring to a boil and then let simmer for 20 minutes.
  10. Using an immersion blender, blend the squash, onion, and garlic until the soup is nice and creamy. (You may also use a regular blender by blending cupfuls at a time. Be careful when transferring and blending hot soup!)
  11. Add salt and pepper to taste.
Recipe by Smashed Peas & Carrots at https://smashedpeasandcarrots.com/recipe-dairy-free-roasted-butternut-squash-soup/