Vegan Butternut Squash Soup

Step 1

Preheat oven to 400

Step 2

On a sheet pan place halved squash. Drizzle with oil, season with a pinch of salt and smoked paprika. Nestle halved garlic cloves and halved jalapenos into the hollows of the squash. Bake for 45 minutes until squash is fork tender.

Step 3

Let cool enough to handle and then scoop or cut squash out of the skin and squash garlic from it’s skin and place both in a large pot with all the other ingredients.

Step 4

Blend with an immersion blender or alternately place all ingredients in a high speed blender. Always be careful when putting hot ingredients in a blender because sometimes the cover can blow off because of the steam buildup. Always keep a hand on the cover when blending to avoid this happening.

Step 5

Once soup ingredients are pureed, put on heat and mke hot. Add lime juice, then taste for salt and add more if desired. Garnish with chopped herbs and crushed red pepper.

Step 6

Enjoy for 4-5 days for best quality