Vegan Creamy Roasted Garlic Butternut Squash Soup

Perfect for a cozy lunch or dinner! Made with Native Forest Organic Light Coconut Milk by @the_fit_peach

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Ingredients

• 1 medium butternut squash (about 3 cups mashed)⁠

• 1/2 white onion⁠

• 1 head garlic⁠

• 3 Tbsp olive oil⁠

• 1 cup vegetable broth⁠

• 1 can Native Forest Organic Light Coconut Milk⁠

• Fresh sage and pumpkin seeds (to garnish, optional)⁠⠀

Directions

1. Preheat oven to 400 F⁠

2. Cut the butternut squash in half and de-seed. Place on a baking sheet with the skin side down. Drizzle 2 Tbsp olive oil on top. Place onion half and garlic head on the same baking sheet and drizzle with remaining 1 Tbsp olive oil⁠

3. Bake for 45 – 60 minutes until the edges begin to turn golden brown⁠.

4. Remove the skin from the butternut squash and place in high speed blender. Peel the garlic cloves from the garlic head and place in blender .with the onion half, vegetable broth, and coconut milk⁠.

5. Blend on high for 5 – 8 minutes until creamy.

6. Serve warm in a soup bowl or store in an airtight container for later⁠.

7. Garnish with fresh sage and pumpkin seeds if desired