Description
This creamy, vegan butternut squash & cauliflower soup is loaded with whole ingredients, is great for meal prep and makes for the perfect fall dish.
Ingredients
Scale
- 590 grams (roughly 5 cups) butternut squash, peeled and chopped
- 430 grams (roughly 4 cups) cauliflower, chopped
- 1 small yellow onion, quartered
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 1/2 cup coconut milk
- 1/4 cup sun-dried tomatoes
- 3 cloves garlic, minced
- 1 teaspoon crushed ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground sage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat: Preheat the oven to 400F/200C degrees and prepare a large rimmed baking tray with parchment paper.
- Prepare Veggies: Transfer the chopped butternut squash, cauliflower and onion onto the baking pan and drizzle with olive oil.
- Bake: Bake for 30 minutes or until the vegetables are tender.
- Transfer: Carefully transfer the cooked vegetables into a high-speed blender or food processor.
- Add Ingredients: To the blender add vegetable broth, coconut milk, sun-dried tomatoes, minced garlic, ginger, salt, pepper, sage, garlic powder, nutmeg and red pepper flakes.
- Blend: Blend together until all ingredients are fully combined.
- Serve: Serve!
Notes
Store in an air-tight container in the refrigerator for 3-5 days or in the freezer for up to 6 months!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 17 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Dinner, Fall Recipe, Lunch, vegan