Plant Based Vegan Butternut Squash Soup
Servings: 4
Ingredients
- 1/2 Butternut Squash peeled and chopped
- 1/2 Acorn Squash peeled and chopped
- 1 Sweet Potato small
- 1/2 Yellow Onion cut in large chunks
- Olive Oil
- 3 Cloves Garlic
- 1/2 Can Coconut Milk
- 2 Cups Vegetable Stock
- 2 teaspoons Mellow Yellow or to taste
- 1/4 Cup Pepitas
- 1/2 teaspoon Smoked Paprika
- 2 teaspoons hemp seeds hulled
- Cilantro for garnish
- Coconut Milk for drizzle
- Salt to taste
Instructions
- Heat the oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Scatter the butternut squash, onions, acorn squash and sweet potato on the pan. Prick the sweet potato a few times with a fork and drizzle everything with a tiny bit of olive oil.
- Wrap the garlic cloves with their paper still on in a ball of tinfoil.
- Bake for 30-35 minutes or until everything is tender, flipping things over as needed so one side doesn’t over brown.
- Place all veggies, squeezing the garlic out of their papers, coconut milk, and vegetables stock in a blender. Blend until completely smooth.
- Pour everything into a large pot and cook over medium heat until simmering. Stir in the mellow yellow as well as any salt to taste.
- In a small, nonstick pan over medium heat, sprinkle the pepitas with the smoked paprika and cook, stirring occasionally until the spices stick, about 1-2 minutes.
- Serve with pepitas, cilantro, hulled hemp seeds and a drizzle of coconut milk!
Notes
You can freeze this soup by letting it cool, placing it in a heavy duty freezer bag, and freezing.
Nutrition Facts
Plant Based Vegan Butternut Squash Soup
Amount Per Serving (1 g)
Calories 259
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g63%
Sodium 514mg22%
Potassium 874mg25%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 6g7%
Protein 6g12%
Vitamin A 18565IU371%
Vitamin C 29mg35%
Calcium 99mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.