Vegan Butternut Squash Soup
1 hr, 20 mins
1 hr, 35 mins
• 4 lb butternut squash • 1 tsp Anthony’s Goods Dried Rosemary, plus more for topping • 1 tbsp olive oil, for brushing the squash • Salt and pepper • 1 tbsp olive oil • ½ yellow onion, chopped • 3 cloves garlic, minced • 4 cups low sodium vegetable broth • ¼ cup Anthony’s Goods Coconut Milk Powder • ½ cup warm water • 2 tbsp Anthony’s Goods Nutritional Yeast • ¼ tsp ground nutmeg • Salt and pepper to taste • Anthony’s Goods Pumpkin Seeds, toasted (for topping) • Coconut yogurt, for swirling on top
Creamy without cream, this vegan soup is butternut squash lover’s dream. Coconut milk and nutritional yeast add depth and flavor to this warming dish. 1. Preheat the oven to 350F. 2. Cut the butternut squash in half and remove the seeds. Brush all sides with olive oil and sprinkle with the dried rosemary. Season with salt and pepper. 3. Cook for 45 minutes to an hour, until the squash is tender. 4. Meanwhile, in a small bowl, whisk together the coconut milk powder and water. Whisk until no lumps remain. Set aside. 5. Scoop out the flesh of the butternut squash and add it to a blender. Blend until smooth, adding a few splashes of vegetable broth if needed. 6. In a large pot, heat the olive oil and sauté the onions. When the onions are soft and translucent, add the minced garlic and cook for a minute longer. 7. Add the butternut squash puree, nutritional yeast, vegetable stock, nutmeg, salt and pepper. Stir to combine and let simmer for 15 minutes. 8. Add the coconut milk and let cook for another few minutes before removing from the heat. 9. Working in batches, blend the soup until silky smooth. 10. Top with coconut yogurt, toasted pumpkin seeds and more dried rosemary. 11. Enjoy!