Roasted Butternut Squash Soup

Roasted Butternut  Squash Soup


6 Servings


40 Minutes


Butternut Squash Red Pepper Red Onion Olive Oil Garlic Salt and Pepper Vegetable Broth Coconut Milk Sage Turmeric Smoked Paprika

Step 1

Cut butternut squash into 1 inch cubes. Quarter and seed two red bell peppers. Roughly chop red onion.

Step 2

Place vegetables on baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes or until golden brown and fork tender.

Step 3

In a large pot, heat vegetable stock, coconut milk, sage leaves, smoked paprika, and turmeric over medium heat. Bring to a boil.

Step 4

Reduce heat to a simmer. Add roasted vegetables, and bring back to a boil.

Step 5

Transfer to a large high speed blender. Blend until smooth. Or use an immersion blender and blend in the pot.

Step 6

Divide among 6 bowls. Top each bowl with red pepper flakes and pumpkin seeds.

Roasted Butternut Squash Soup

Simple, Healthy, and Delicious

Hi! I'm Alison!

I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.