This warming roasted butternut squash soup recipe is made with carrots and roasted garlic. Creamy, satisfying and easy vegan soup, full of nutrients and exquisite fall flavors!
– butternut squash– carrots– garlic– olive oil– thyme + more to garnish– salt and freshly ground black pepper to taste– 3 cups or 700 ml vegetable broth– tap to see more...
Preheat the oven. Peel, pit and roughly chop butternut squash and chop carrots. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast.
Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer.
Pulse in a food processor until smooth.
Distribute among bowls. Garnish with vegan yogurt, sour cream, coconut milk or roasted garlic sauce,and thyme (optional). Enjoy!