OIL-FREE ROASTED BUTTERNUT SQUASH SOUP🍁 #plantbased #veganrecipes #souprecipe #butternutsquashsoup

Save this 🍁OIL-FREE ROASTED BUTTERNUT SQUASH SOUP🍁 for the next time you need a cozy, warming bowl of soup this fall. FULL RECIPE BELOW!

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KITCHEN TOOLS:
Vitamix Blender:
Vitamix Tamper:
Vitamix tamper holder:
Sheet Pan:
Unbleached Parchment Paper:
Seed Scooper:
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FULL-RECIPE:

We picked up this giant butternut squash from our local CSA box and my husband requested that it be turned into butternut squash soup.

Although roasting your veggies takes a little extra time, it’s so worth it to get that rich, caramelized taste! Most people coat their veggies in oil while roasting, but I don’t like to cook with oil, so I roast them without any oil and it turns out perfectly! The choice is yours 😊

INGREDIENTS
🍂1 butternut squash (seeds removed and skin removed if desired – I kept mine on)
🍂1 onion
🍂1 whole bulb of garlic
🍂3-4 tomatoes
🍂1 apple
🍂1 knob ginger
🍂2 medium carrots
🍂1 red bell pepper
🍂Salt and pepper to taste
🍂1 tsp each sage, oregano, and thyme
🍂1 cup coconut cream (thick part from a can of coconut milk)
🍂Optional: 1-2 cans cannellini beans and/or 1-2 cans corn (depends on how much texture you like!)

INSTRUCTIONS
🍁Preheat oven to 400F
🍁Cut your squash in half lengthwise and remove all the seeds. Remove skin if desired, but I don’t think it’s necessary.
🍁Place face up on a parchment-lined baking sheet.
🍁Chop the remaining veggies/fruit in large chunks and place throughout your baking sheet.
🍁Sprinkle everything with a generous amount of salt and pepper
🍁Roast in the oven for 1 – 1.5 hours (depending on how big your squash is)
🍁Allow veggies to cool enough to handle, then put everything into a blender and blend until creamy. You may have to do this in rounds if you can’t fit everything in one shot.
🍁Pour blended mixture into a saucepan and add the remaining spices, coconut cream, and optional beans/corn.
🍁Simmer on low for 5-10 minutes, taste, and adjust seasonings to taste.
🍁Serve immediately with fresh bread, toasted pepita seeds, an extra drizzle of coconut cream, and red pepper flakes. Enjoy!

✨Have you made butternut squash soup yet this season? Give this one a try and let me know how it goes!✨💚🌱

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