Butternut Squash Carrot Soup

Ingredients:

  • 1 butternut squash, small, sliced in half and seeded

  • 2 carrots, large, peeled and roughly chopped

  • 3 vine ripe tomatoes, halved

  • 1 yellow onion, roughly chopped

  • 1 head garlic, top sliced off

  • ½ inch ginger, optional, minced

  • 2 cups vegetable broth, or water

  • salt and pepper, to taste, generously

    Garnish

  • Coconut milk

  • Red pepper flakes

  • Fresh herbs

  • Olive oil

  • Garnish: vegan feta + parsley

    Instructions:

  • Preheat the oven to 400F.

  • On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper.

  • Place in the preheated oven, and roast for 40 minutes, until the squash is soft.

  • When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed.

  • Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.