Creamy Roasted Garlic Butternut Squash Soup

A total head of garlic mellows in the oven in contrast to squash, carrots, and onion in this hearty vegan recipe. Pre-cut butternut squash keeps the soup easy, and canned coconut milk and a buzz in the blender make it nice and creamy. The seasonings are simple, so dont be shy following the salt and pepper to do its stuff occurring the plant-based ingredients. peak the soup off afterward roasted pumpkin seeds for the solution crunchy texture and nutty flavor. Prep tip: To rapidly peel the head of garlic, separate the cloves, collision them slightly subsequent to the flat side of a knife or the bottom of a cup, and later peel off the skins. The recipe is a Yummly indigenous native created by Marrekus and Krysten Wilkes of [Cooks as soon as Soul](https://www.yummly.com/dish/author/Cooks-with-Soul).

The ingredient of Creamy Roasted Garlic Butternut Squash Soup

• 2 1 2 pounds butternut squash peeled and pre cut into chunks
• 3 medium carrots peeled split lengthwise and cut into chunks
• 1 medium yellow onion peeled and quartered
• 1 head garlic medium peeled 10 to 12 cloves
• 2 tablespoons coconut oil or extra virgin olive oil
• 2 cans full fat coconut milk each about 14 ounces
• 3 cups vegetable broth help more if youd like a thinner soup
• 1 teaspoon kosher salt improvement more to taste
• 1 teaspoon black pepper benefit more to taste
• roasted pumpkin seeds salted for serving

The Instruction of creamy roasted garlic butternut squash soup

• preheat the oven to 400u00b0f
• if you like line a sheet pan with aluminum foil for easy clean up place squash carrots onion and garlic in the pan drizzle with coconut oil and toss to coat
• roast vegetables until tender when pierced with a fork about 45 minutes stirring them once halfway through cooking
• transfer vegetables to a 5 to 6 quart pot or dutch oven
• shake 1 can of coconut milk thoroughly and then set aside 2 tablespoons add the remaining coconut milk from both cans to the pot along with vegetable broth bring soup to a boil over high heat reduce heat to medium high and boil for 5 minutes to blend flavors
• remove soup from heat and use an immersion blender to puree soup until smooth adding additional vegetable broth if youu2019d like a thinner texture alternatively transfer soup in batches to a blender and puree until smooth
• season soup with salt and pepper adding more to taste if you like
• ladle soup into bowls add a swirl of reserved coconut milk to each if the coconut milk is thick enough otherwise just stir it in and sprinkle with pumpkin seeds