Spiced Butternut Squash Soup
This warming butternut squash soup is sweet with a hint of spice. It’s quick and simple to make, and is completely vegan, gluten free, and soy free. This soup is the perfect autumn dish for a weeknight dinner or special Thanksgiving celebration.
Spiced Butternut Squash Soup
Ingredients
18 oz butternut squash, peeled, seeded, and cubed
10 oz coconut milk
2 tbsp maple syrup
½ tsp ginger
½ tsp cinnamon
½ tsp coriander
½ tsp nutmeg
Pinch of salt
Pinch of pepper
Instructions
Pre-heat the oven to 400F.
If you are using pre-cut and packaged butternut squash from the store, skip this step. If you are using a whole butternut squash, start by cutting off the stem on top with a large, sharp knife, then peel the outer skin off with a vegetable peeler. Cut the squash in half lengthwise down the middle. Scoop out the seeds from the two halves and discard. Using a sharp knife, cut the squash into 1-inch cubes.
Transfer the cut up squash to a baking dish and brush with olive oil. Roast squash at 400F for 35 minutes, then remove from the oven.
Transfer the roasted squash to a large pot and add the coconut milk. Blend with immersion blender until creamy.
Turn on low heat. Add in maple syrup, ginger, cinnamon, coriander, nutmeg, salt, and pepper, and mix well. Continue to stir the soup for about 5-7 minutes, until soup is heated throughout. Remove from heat and serve warm.