Creamy Roasted Butternut Squash Soup

Makes: 6 cups Serving size: 1 cup

1 medium butternut squash peeled, seeded, and diced into 1/2 inch chunks

3 cups low sodium vegetable stock

1, 15 oz can light coconut milk

1 yellow onion, diced

3-4 garlic gloves, minced or pressed

1 Tbsp. extra virgin olive oil

1 tsp. nutmeg

1/2 tsp. ceylon or saigon cinnamon

1 tsp. salt

1/2 tsp. pepper

Fresh sage

1. Preheat the oven to 425°F and roast the butternut squash (drizzled with avocado oil) until golden brown for ~35-40min.

2. In a large pot place extra virgin olive oil, diced onions and garlic. Cook on medium heat until translucent.

3. Add roasted butternut squash, nutmeg, cinnamon, salt, pepper, 1-2 sage leaves and vegetable stock. Place heat on high and bring to a boil.

4. Once boiling, turn heat to medium/low and let simmer for 10-15min.

5. Add the coconut milk to the pot or to a blender.

6. Then either using an immersion blender or regular blender (Vitamix works great!), blend all the contents until smooth.

7. If desired, crisp up some of the sage in avocado oil for a delicious crispy topping!

This vegan butternut squash soup is a richer, creamier, and sweeter version to my Classic Butternut Squash Soup. Just as delicious and definitely more decadent. One thing to keep in mind is that butternut squash is considered a starchy vegetable. Meaning it has more carbs per serving than most other vegetables. It is still packed with tons of nutrients, but just make sure you watch your portion size (< 1 cup) and have it with some protein! Some of my favorite topping for this dish are a little crispy sage & pancetta!