Vegan Roasted Butternut Squash + Carrot Coconut Soup

Why Make This Recipe

Vegan Roasted Butternut Squash + Carrot Coconut Soup is a warm, comforting dish perfect for chilly days. It’s not only delicious but also healthy, packed with vitamins and nutrients. The creamy texture from the coconut milk combined with the sweetness of butternut squash and carrots makes it a delightful meal. Plus, it’s easy to make and perfect for meal prep!

How to Make Vegan Roasted Butternut Squash + Carrot Coconut Soup

Ingredients

• 1 butternut squash, peeled and cubed (seeds removed)
• 5 large carrots, diced
• 3 stalks of celery, roughly chopped
• 1 onion, roughly chopped
• 5 cloves of garlic
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne (or more, for extra spice)
• 3 cups of low sodium vegetable broth
• 1 (14.5 oz) can of full fat coconut milk
• 1 tbsp apple cider vinegar
• 2 tsp minced ginger (or more, to taste)

Directions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Add your butternut squash, carrots, celery, onion, and garlic to the pan. Toss them with olive oil, paprika, salt, pepper, and cayenne until everything is coated well. Spread the vegetables out in a single layer.
3. Roast for 35-45 minutes, or until the vegetables are very tender.
4. Once the veggies are done roasting, heat a large pot over medium heat and add the broth, coconut milk, ginger, and apple cider vinegar. Bring everything to a boil.
5. Add the roasted veggies to the pot and boil for another 10 minutes.
6. Use an immersion blender or carefully transfer the soup in batches to a blender to blend until smooth. Taste and adjust the seasonings or ginger to your preference.
7. You can store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.

How to Serve Vegan Roasted Butternut Squash + Carrot Coconut Soup

This soup is great on its own, but you can serve it with crusty bread or a fresh salad for a complete meal. For a special touch, add a swirl of coconut cream or a sprinkle of fresh herbs like cilantro or parsley on top before serving.

How to Store Vegan Roasted Butternut Squash + Carrot Coconut Soup

Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just reheat when you’re ready to enjoy it again!

Tips to Make Vegan Roasted Butternut Squash + Carrot Coconut Soup

• Be sure to roast the vegetables well before blending to enhance their flavors.
• If you like your soup spicier, feel free to add more cayenne.
• For a creamier soup, adjust the amount of coconut milk to your liking.

Variation

You can add other vegetables like sweet potatoes or even spinach for extra flavor and nutrients. Feel free to adjust the spices based on your taste preferences.

FAQs

1. Can I use low-fat coconut milk instead of full-fat?
Yes, you can use low-fat coconut milk, but the soup may be less creamy.

2. Is this soup gluten-free?
Yes, this soup is completely gluten-free as it doesn’t contain any wheat or gluten products.

3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day and can be made in advance for easy meal prep.