Vegan Butternut Squash Soup | Recipe Cart

Ingredients

• 16 oz. peeled, cubed butternut squash (about 1 medium sized squash)
• 1 lb. carrots, cut into 2″ slices
• 1 head unpeeled garlic halved widthwise
• 1 yellow onion, peeled cut into 4 wedges
• 3 tablespoons + 1 teaspoon olive oil
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• kosher salt
• fresh cracked pepper
• 1 (13.5 oz) can full fat coconut milk
• 3 cups vegetable broth
• 1 tablespoon white balsamic vinegar
• coconut milk
• fresh chopped cilantro