This vegan soup turned out to be so delicious, and full of flavour. The savory tart flavour of the onions plus the creamy butternut squash, makes the perfect combination! It's perfect for a cold day and with a side of grilled cheese!
Recipe
Ingredients
1 medium butternut squash
2 medium carrots
1 tbsp olive oil
4 cloves garlic
1 small red onion
1/2 can coconut milk
1 tsp dried oregano
1/2 tbsp salt
1/4 tbsp chili powder
Instructions
Preheat oven to 385.
Slice butternut squash four ways, scoop out seeds, and place onto a baking tray, inside- side down. Bake for 50 minutes.
Peel and chop carrots and place onto the same baking tray for 30 minutes.
Mince the garlic, and chop the red onion. In a pan under medium heat, add olive oil, garlic and onion and saute for 7-10 minutes.
In a blender, add in cooled garlic and onion mixture. Add in 2 tbsp of coconut milk and blend.
Once the squash and carrots are done and cooled. Scoop the butternut squash out of the skin and place into the blender. *add in squash and carrots in batches, while adding in coconut milk gradually.*
Add in salt, oregano and chili powder.
If the soup is too creamy, add in 1/4 cup of water at a time.
Transfer soup from the blender into a sauce pan to heat up.
Enjoy hot with a side of grilled cheese!