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Vegan Roasted Butternut Squash Soup Recipe

How to make Vegan Roasted Butternut Squash Soup ?

#	Ingredients
1.	1 medium-sized butternut squash, peeled and diced
2.	1 medium-sized onion, diced
3.	4 cloves of garlic, minced
4.	2 tablespoons of olive oil
5.	4 cups of vegetable broth
6.	1 teaspoon of dried thyme
7.	1/2 teaspoon of smoked paprika
8.	Salt and pepper to taste
9.	1/2 cup of coconut cream

#	Steps
1.	Preheat the oven to 400°F (200°C).
2.	Place the diced butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then toss to coat evenly.
3.	Roast the squash for 25-30 minutes, or until tender and lightly browned.
4.	In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and garlic and sauté for 3-4 minutes, or until softened.
5.	Add the roasted butternut squash, vegetable broth, dried thyme, and smoked paprika to the pot. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
6.	Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7.	Stir in the coconut cream and season with additional salt and pepper, if needed.
8.	Serve the soup hot, garnished with additional coconut cream or fresh herbs, if desired.

Tips:

To make this soup even creamier, you can add 1/4 cup of raw cashews to the pot before blending.
If you don't have an immersion blender or a regular blender, you can use a potato masher to mash the soup until it reaches your desired consistency.
This soup can be stored in the refrigerator for up to 5 days, or frozen for up to 3 months.