Roasted Butternut Squash Soup {Vegan}

Name: Roasted Butternut Squash Soup {Vegan}
Ingredients: 1 head garlic; 3 tablespoons extra-virgin olive oil; 1 teaspoon Celtic sea salt; 8 cups peeled and cubed butternut squash (about 2 medium); 2 cups peeled and cubed carrot (about 2 medium); 1 medium yellow onion, peeled and cut into 8 wedges; 8 cups vegetable broth; 1/2 cup cilantro root (or stems); 1/4 cup full-fat canned coconut milk; 1 tablespoon minced ginger; 1 teaspoon pure maple syrup, plus more to taste (optional); Freshly ground black pepper, to taste; 2 tablespoons finely chopped cilantro leaves

www.theblendergirl.com

This vegan roasted butternut squash soup is gluten-free, and has a delightful sweet but robust flavor and divine creamy texture.

View full recipe on www.theblendergirl.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theblendergirl.com.

Share this recipe:

Cooking tools: