Description
This cozy soup features roasted butternut squash, sweet potato, and carrots blended into a silky vegan base that highlights natural fall sweetness. Perfect for chilly days, it’s easy to prepare, customizable, and fits vegan winter squash and roasted vegetable soup collections.
Ingredients
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper
2. Toss squash sweet potato carrots onion and garlic with olive oil thyme salt and pepper
3. Spread vegetables in a single layer and roast for 30 to 40 minutes until caramelized
4. Remove garlic skins and transfer all vegetables to a blender
5. Add half the broth and blend until smooth then add remaining broth to reach desired consistency
6. Stir in coconut milk if using and adjust seasoning with salt pepper or smoked paprika
7. Reheat gently in a pot if needed and serve warm with garnishes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soup
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7
- Sodium: 400
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Keywords: creamy harvest vegetable soup, roasted fall vegetable soup, roasted vegetable soup, vegan winter squash recipes, fall soup