Vegan Butternut Squash Soup
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Thick Brush Stroke
INGREDIENTS
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Add the chopped veggies, olive oil and herbs to a sheet pan and bake until tender.
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Veggies should be fork tender with some charring.
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Transfer the roasted veggies to a blender and add broth and coconut milk. Blend until smooth.
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Top with croutons and fresh chopped herbs to serve.
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If you liked this soup recipe, you'll also love my creamy carrot soup!
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Visit dietitiandebbie.com for more delicious plant-based recipes!
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