Roasted Butternut Squash Soup (Vegan!)

Step 1

Preheat oven to 400°F (200°C). Carefully halve the butternut squash vertically and remove seeds.

Step 2

Line a baking sheet with parchment paper and place squash halves face down.

Step 3

Bake for about 40-50 minutes or until fork-tender and very soft. Set aside to cool.

Step 4

Meanwhile, in a blender* add vegetable broth, coconut milk, and nutmeg. Set aside.

Step 5

Dice onion and mince garlic.

Step 6

In a small pan over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method.)

Step 7

Add minced garlic and sauté another 1-2 minutes. Then add onion and garlic to blender.

Step 8

When the squash is done baking and cool enough to handle, scoop out the flesh with a spoon and place in blender.

Step 9

Blend until smooth and transfer to a large saucepan on the stove.

Step 10

Heat over medium for about 10-15 minutes to let flavors further combine.

Step 11

Serve as is or with any desired toppings.