Roasted Butternut Squash Soup (vegan, gluten free, oil free)

An anti-inflammatory soup packed with nutrients and autumn flavors


Butternut squash is a great ingredient to use during autumn not only because of its deliciously sweet and nutty flavor, but also because it's packed with nutrients, helps fight inflammation, and it supports healthy digestion!


This soup is comforting, healthy, and perfect to serve with pumpkin seeds on top, or alongside a warm piece of bread!


Ingredients: 5

Cook time: 50 min

Servings: 3-4




Ingredients:


1 large butternut squash (peeled, seeded, and chopped into cubes)

1/2 onion (chopped)

2 cloves garlic (minced)

4 cups veggie broth (if this isn't enough to cover your squash when it's cooking, add water until covered)

Salt to taste


Optional toppings:

Pumpkin seeds*

Turmeric*

Creamy cashew sauce: https://www.faustinemicheyl.com/post/cashew-cream-plant-based-cream-replacer


*Also helpful for fighting inflammation


Step by step:


  1. Preheat oven to 400°F

  2. Roast your butternut squash for 30 minutes (allow the squash to cool before chopping)

  3. In a large pot, sauté your onion and garlic until caramelized (use water or veggie broth to deglaze as needed)

  4. Add chopped butternut squash and veggie broth to pot, and allow to cook for an additional 10-15 minutes (until the squash has softened)

  5. Carefully transfer the mixture into a blender, and blend until smooth (you may have to repeat this process a few times to avoid overfilling your blender)

  6. Add your creamy cashew sauce, serve, and enjoy!

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