Vegan Butternut Squash Soup

Thick Brush Stroke


Add the chopped veggies, olive oil and herbs to a sheet pan and bake until tender.

Veggies should be fork tender with some charring.

Transfer the roasted veggies to a blender and add broth and coconut milk. Blend until smooth.

Top with croutons and fresh chopped herbs to serve.

If you liked this soup recipe, you'll also love my creamy carrot soup!

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