Vegan Butternut Squash Soup

Serve with your favorite vegan grilled cheese or croutons.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat oven to 350 degrees

Step 2

Peel and cut squash into 2 inch pieces and remove seeds. Quarter onion and tomato. Cut and discard top of carrots and peel. Cut and discard top part of head of garlic. Place all vegetables In baking dish.

Step 3

Sprinkle all seasoning over top of veggies, except for pepper flakes. Drizzle with olive oil and cover with aluminum foil.

Step 4

Roasting: Bake for about 30 minutes, then remove foil and bake for an additional 30 minutes or until the veggies are golden and soft.

Step 5

Squeeze out garlic cloves and discard skin. In batches, add vegetable broth and roasted veggies in blender and blend until smooth.

Step 6

Transfer blended mixture to a pot and heat on medium, add minced ginger and coconut milk and stir. Let simmer for 3-5 minutes.

Step 7

Serve soup and drizzle leftover coconut milk over top using a spoon. Garnish with cilantro and chili flakes to taste.