
A rich, creamy *vegan* soup perfect for make-ahead lunch or dinner!
Prep time: 10 minutes
Cook time: 1 hour 25 minutes
Created by: Jen, Wellory Nutritionist
Great source of…
✓ Fiber
✓ Vitamins and minerals
✓ Antioxidants
Ingredients:
2 butternut squashes
1 large Spanish onion, chopped
2-4 garlic cloves, chopped
1/2 tablespoon ground cinnamon
1/2 tablespoon curry powder
1 tablespoon grated ginger
6 cups low-sodium vegetable stock
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1/3 cup chopped parsley
Steps:
Line baking sheet with parchment or baking paper and preheat oven to 375 degrees
Cut squash lengthwise, scoop and throw away seeds
Place squash, cut-side down on baking sheet and roast 1 hour
When cool, scoop out squash flesh and cut into 1-inch chunks to set aside
In large pot, heat 2 tablespoons of oil on medium heat
Sautee chopped onions about 5 minutes, then add garlic, cinnamon, curry powder and ginger, and saute for one minute
Add stock and cooked squash to onion mixture and simmer for 20 minutes
Remove from heat and puree soup in batches with blender or immersion blender
Season with pepper and serve with parsley!
Tips:
Store leftovers in fridge in an airtight container for up to 5 days
Top with pumpkin seeds for extra protein and texture!