Alkaline Vegan
This easy butternut squash soup is unbelievably creamy, satisfying, and so flavorful.
A soup for all year round! –Liz Stringer
Roast the squash until soft inside. This our number one tip for the best tasting, creamiest soup. Roasting the squash concentrates flavor. The process also allows us to add a little extra flavor of our own.
CREAMY BAKED BUTTERNUT SQUASH
Ingredients
Sauce:
2 butternut squashes | cut in half lengthwise
½ cup avocado oil
¼ cup coconut cream
1 tsp sea salt
1 tsp onion powder
½ tsp cayenne
Filling:
¼ cup avocado oil
½ cup onions | chopped
1 cup chickpeas
1 cup cremini mushrooms
1 tsp oregano
½ cup fresh basil
Directions
Sauce:
In a baking dish, add the cut butternut squash, sprinkle with salt and drizzle with avocado oil. Bake in a pre heated oven at 400 F for 30 minutes. When cooked, scoop a good amount of the butternut squash, leaving some to retain the shape of the butternut squash.
In a blender, add in the butternut squash, coconut cream, sea salt, onion powder and cayenne. Blend and set aside.
Filling:
In a pan, add all of the ingredients for the filling. Cook for 3 minutes on medium heat then add the sauce and mix well. Add mixture to butternut squash, then serve and enjoy!