Spicy Vegan Butternut Squash Soup
Easy to make, super creamy and healthy, this is the best Roasted Vegan Butternut Squash Soup you'll ever taste. Made with ingredients like butternut squash, ginger, garlic, onion, and tomato, this soup is also dairy-free and gluten-free!
Servings: 6 servings
Calories: 97kcal
Ingredients
- 1 medium butternut squash
- 5 - 6 cloves of garlic
- 1 medium red onion
- 1 medium roma tomato
- 3 large carrots , chopped
- 1 " piece of ginger
- 2 cups water or veggie broth
- 1 cup unsweetened almond milk
- Salt + pepper to taste
Instructions
- Preheat the oven to 425ºF.
- Cut the butternut squash in half lengthwise. Scoop out the seeds.
- Peel the garlic cloves and place the garlic on the baking sheet. Cover the garlic with one of the holes of the butternut squash. (see the video if that doesn't make sense!)
- Cut the onion and half and place face down on the baking sheet.
- Add the carrot and tomato to the baking sheet as well and sprinkle with salt and pepper.
- Bake on the center rack for 30 minutes or until a knife can easily pierce the skin of the squash. Remove from the oven and allow to cool for 5(ish) minutes.
- Once cool enough to handle, scoop the squash into a blender. Peel the skin from the onion and add that along with the carrots, garlic, and tomato. Grate the ginger into the blender and add a dash more of salt and pepper.
- Add the liquids to the blender, starting with 2 cups. Blend until smooth. If too thick, add more broth a little at a time and continue to blend until you reach the consistency you're looking for. (some like it thicker, some like it thin!)
- Taste and adjust seasonings as needed. Heat blended soup in a pot if it is not hot enough and then serve!
Video
Nutrition
Serving: 1.5cups | Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 812mg | Potassium: 611mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18886IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 1mg