It may be March, but if you’re looking for something to keep you warm this is a great recipe to try. Technically, one may associate butternut squash with autumn, but the recipe I’m sharing with you was inspired by the chill in the air lately. The consistency of the soup is that of a puree, but feel free to adjust it to your own taste.
Gluten-free, low-fat, and vegan, this recipe satisfies many different dietary preferences.
*Makes approximately two quarts
1 butternut squash
1 sweet potato
1 clove garlic
1 can of light coconut milk
Pinch of cumin
Salt and pepper to taste
- Preheat oven to 350°F
- Cut the squash in half, scoop out the seeds, and cut into cubes
- Cut the sweet potato in half and dice into cubes as well
- Coat the carrots and sweet potato with a bit of olive oil
- Dice the onion
- Spread the veggies out on an oven pan (I placed down parchment paper to prevent burning) and sprinkle with salt and pepper
- Roast at 350°F for just over 45 min (or until a toothpick comes out clean), checking every 20 min and flipping as necessary
- Add the cumin, salt, pepper, and coconut milk to the blender pitcher.
- Let the roasted vegetables cool for a bit (10-15 min) so that you can scoop the squash out of its skin
- Add veggies to the blender pitcher and blend all together to prepare yourself for a delicious soup