A secret to making the best Healthy Butternut Squash Soup is to add a whole head of roasted garlic and a splash of coconut milk. Super easy and delicious. Eating healthy never tasted so good. This soup is vegan and GF too.
1. Roast the garlic and tomato Preheat the oven to 420º F and line a small baking tray with parchment paper. Slice a quarter inch of the top part of the garlic head, leaving the cloves exposed. Drizzle the garlic and tomato with olive oil and roast for 25 minutes. Remove from the oven and let cool on a counter.
2. Cook the vegetables Heat the remaining olive oil in a large pot over medium heat. Add the onion, carrot, and ¼ tablespoon of salt. Sauté until the vegetables have softened, about 7 minutes. With a slotted spoon, transfer the vegetables to a plate.
3. Sauté the butternut squash In the same pot melt the vegan butter, then add the butternut squash. Sauté on a medium high heat for 5 minutes giving it an occasional stir. Pour in half of the vegetable broth and cook on medium-low heat until the squash is tender, about 20 minutes.
4. Combine ingredients Add the onion and carrot back to the pot along with the paprika, cumin, cayenne pepper and the remaining salt. Peel the tomato, slice it in half, remove the seeds and roughly chop. Squeeze the garlic pulp out of its skin and add it along with the tomato to the soup. Simmer for 5 more minutes.
5. Blend and add the coconut milk Using an immersion blender, puree the soup. If you're using a stand blender, you can puree the soup in batches. If soup is too thick to your liking, add ½ - 1 cup of broth. Add the coconut milk and heat through, adjusting the seasoning if necessary. Remove the soup from the heat.
6. Serve. Ladle soup into bowls and serve.