Description

Incredibly easy creamy vegan butternut squash soup made from roasted butternut squash and packed with nutrients for an undetectably healthy fall comfort food recipe! The perfect weeknight soup recipe!

Ingredients

Scale

3 cups roasted butternut squash
2 cups oat milk
1/2 cup coconut cream
2 tbsp nutritional yeast
1 tbsp olive oil
1 tbsp fresh thyme
2 tsp chopped sage
2 tsp ground ginger
2 tsp sea salt
Optional: 3 tbsp pea protein powder
Olive oil, coconut cream to garnish

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Instructions

In a food processor, pulse the squash until puréed.
Add in the remaining ingredients, except for the garnishes, and puree until smooth.
You can either serve it chilled as is or transfer it to a medium saucepan and heat on medium for 15 minutes, stirring occasionally.
Garnish and serve with olive oil, coconut cream, fresh herbs, etc.
Store in an airtight container for up to a week in the fridge, or freeze for up to 2 months.

Nutrition

Serving Size: 1 cup
Calories: 185
Sugar: 2.7 g
Sodium: 104.8 mg
Fat: 5 g
Saturated Fat: 0.5 g
Carbohydrates: 13 g
Fiber: 2.1 g
Protein: 8.2 g
Cholesterol: 0 mg

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