Soups can pack a nutritionally dense punch, they’re easy to make, + oftentimes you can throw them together with items in your pantry. This one is creamy, vegan, + has a hint of sweetness with the squash. This recipe is wonderful served with garlic toast or homemade croutons. I’ve also poured this soup over roasted veggies. So good.
Makes about 4 servings
- 1 whole butternut squash, peeled + medium dice
- 2 cups vegetable broth or stock
- 1/2 medium onion, chopped
- 4 cloves of fresh garlic, roughly chopped
- 1 bay leaf
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of fresh rosemary, chopped
- 6 ounces of full fat canned coconut milk
Preheat your oven to 400. Coat your squash in olive oil, S+P, + the chopped fresh rosemary. Roast for about 30 minutes until tender.
Add chopped garlic + onion to a large pot with a little olive oil. Add paprika + cumin. Cook over medium heat for a minute or two until fragrant. Add stock + bay leaf. Bring to a boil. Remove bay leaf, turn off heat, + cover to keep warm.
Add squash to the stock mixture. Season with S+P to taste (don’t be shy!). Using a hand blender, blend to desired consistency (for this soup, I like it very creamy + almost completely blended). Stir in coconut milk. Serve hot.