Roasted Butternut Squash Soup by shuangys_kitchensink
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1 medium butternut squash roasted (2 1/2 cup cubed)
1 granny smith apple (1 cup cubed)
1 small yellow onion (1 cup chopped)
3 – 4 cloves garlic
1 1/2 cup vegetable or chicken stock
1 cup coconut milk
2 tsp Salt, 1 tsp black pepper (or to taste)
1/2 tsp Nut meg
Preheat the oven to 375 F Degrees.
Peel the Butternut Squash with a peeler. Scoop out the seeds and chop into cubes.
Peel the apple, take out the core, and then chop into cubes.
Roast the butternut squash and apple in 2 -3 tbsp avocado oil for 30 – 35 minutes or until soft enough to poke through easily with a fork.
While the butternut squash and apple are roasting. Roughly chop the onion and garlic. In a pan, heat 2 -3 tbsp avocado oil and sauté for 4 – 5 minutes on medium heat until slightly brown and fragrant.
Once all the ingredients are done, add to a a high speed blender. Pour in stock and coconut milk. Add salt, pepper and nutmeg. Blend until smooth and silky.
Garnish with extra coconut milk, crusty bread, toasted pumpkin seeds, parsley and cayenne pepper. Enjoy!