Vegan Butternut Squash Soup
This vegan butternut squash soup is delicious and different. The pureed squash soup is sweet, spicy, zesty and fresh with a silky smooth texture and creaminess that will make you shocked that it is dairy free. With coconut milk, fresh lime juice, cilantro and mint involved you will love this.
Equipment
- 1 immersion blender
Ingredients
- 2 butternut squash cut in half lengthwise
- 1 head garlic cut in half horizontally
- 1 jalapeno seeded
- 2 tbsp extra virgin olive oil
- 3 tbsp tomato paste
- ½ bunch cilantro
- 16 leaves mint
- 15 oz unsweetened coconut milk
- 2 cups water
- 1 lime juiced
- 1 teaspoon salt plus more to taste
- 1 teaspoon sugar or maple syrup
- ½ teaspoon smoked paprika
- 1 pinch red pepper flakes optional garnish
Instructions
- Preheat oven to 400
- On a sheet pan place halved squash. Drizzle with oil, season with a pinch of salt and smoked paprika. Nestle halved garlic cloves and halved jalapenos into the hollows of the squash. Bake for 45 minutes until squash is fork tender.
- Let cool enough to handle and then scoop or cut squash out of the skin and squash garlic from it’s skin and place both in a large pot with all the other ingredients.
- Blend with an immersion blender or alternately place all ingredients in a high speed blender. Always be careful when putting hot ingredients in a blender because sometimes the cover can blow off because of the steam buildup. Always keep a hand on the cover when blending to avoid this happening.
- Once soup ingredients are pureed, put on heat and mke hot. Add lime juice, then taste for salt and add more if desired. Garnish with chopped herbs and crushed red pepper.
- Enjoy for 4-5 days for best quality
Nutrition
Calories: 405kcalCarbohydrates: 46gProtein: 6gFat: 26gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 573mgPotassium: 1430mgFiber: 9gSugar: 12gVitamin A: 32239IUVitamin C: 77mgCalcium: 181mgIron: 4mg
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