- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It’s also straightforward, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving, adding a faint, sweet coconut flavor. If you do not enjoy coconut, skip this step or stir in olive oil or butter.
Ingredient:
- Butternut Squash Soup
- 1 medium butternut squash (3 to 3 ½ pounds)
- 2 fresh rosemary sprigs
- 2 tablespoons olive oil
- 2 cups thinly sliced leeks, white and light green parts only (1 large leek)
- 3/4 cup thinly sliced carrots (1 large carrot)
- 3 medium cloves garlic, peels removed
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Pinch red pepper flakes or cayenne, optional for heat
- 5 to 6 cups vegetable broth or chicken broth, use more as needed
- 1 bay leaf
- 1 tablespoon coconut oil, optional
- Salt and fresh ground black pepper, to taste
- Spiced Chickpeas
- 1 (15oz) can chickpeas or 1 ½ cups cooked chickpeas
- 3 tablespoons oil like olive oil, safflower oil, or avocado oil
- Pinch salt
- 1/2 to 1 teaspoon spice blend like chili powder, Za’atar, or Cajun seasoning
