Vegan Butternut Squash Soup

🧂 Ingredients

• 2 butternut squash

  cut in half lengthwise
• 1 head garlic

  cut in half horizontally
• 1 jalapeno

  seeded
• 2 tbsp extra virgin olive oil
• 3 tbsp tomato paste
• ½ bunch cilantro
• 16 leaves mint
• 15 oz unsweetened coconut milk
• 2 cups water
• 1 lime

  juiced
• 1 teaspoon salt

  plus more to taste
• 1 teaspoon sugar

  or maple syrup
• ½ teaspoon smoked paprika
• 1 pinch red pepper flakes

  optional garnish

Instructions

• 1 Preheat oven to 400
• 2 On a sheet pan place halved squash. Drizzle with oil, season with a pinch of
  salt and smoked paprika. Nestle halved garlic cloves and halved jalapenos into
  the hollows of the squash. Bake for 45 minutes until squash is fork tender.
• 3 Let cool enough to handle and then scoop or cut squash out of the skin and
  squash garlic from it’s skin and place both in a large pot with all the other
  ingredients.
• 4 Blend with an immersion blender or alternately place all ingredients in a high
  speed blender. Always be careful when putting hot ingredients in a blender
  because sometimes the cover can blow off because of the steam buildup. Always
  keep a hand on the cover when blending to avoid this happening.
• 5 Once soup ingredients are pureed, put on heat and mke hot. Add lime juice, then
  taste for salt and add more if desired. Garnish with chopped herbs and crushed
  red pepper.
• 6 Enjoy for 4-5 days for best quality

Nutrition Info