This Vegan Spicy Roasted Squash Soup is so rich, spicy and full of flavor you won’t be able to stop eating it. This is very easy to make, but tastes like you spent hours building all these great flavors. This soup gets requested time and time again in our house. Give it a try and I bet it becomes a favorite in your house as well!
Vegan Spicy Roasted Squash Soup
Warm and spicy soup with a deep roasted squash flavor.
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Servings: 6
Ingredients
- 1 Large Butternut Squash Peeled, seeded and cubed
- 1 Large Onion Chopped
- 1 Carrot Chopped
- 2 Stacks Celery Chopped
- 4 Cloves Garlic Diced
- 2 T Fresh Ginger
- 1 Jalapeno Seeded and diced
- 2 T Tomato Paste
- 1 Jar Thai Red Curry Paste Buy 2 jars for more heat
- 1 Can Coconut Milk
- 4 Cups Veggie Stock More as needed
- 2 t Cumin
- 1 t Corriander
- 1 t Salt
- 1 t Pepper
- 1 T Lime Juice
Instructions
- Peel, seed and cube the squash. Place the cubes on a cookie sheet, sprinkle with olive oil, salt and pepper. Roast in a 400 degree oven until soft and starting to brown. Remove from oven and set aside.
- In a large soup pot, sauté' the onion, garlic, ginger, jalapeno, carrot and celery until soft.
- Add the cumin, coriander, thai red chili paste, tomato paste, salt and pepper so cook for another few minutes.
- Now put the roasted squash in the soup pot and stir to combine everything. Cook together for a couple more minutes.
- Add the coconut milk and veggie stock. Check your seasoning levels and add more as needed. Bring to a boil and reduce to a simmer. Cook for 5 minutes.
- Use an immersion blender to blend smooth. If you don't have an immersion blender, you can use a regular blender, but DO NOT put hot soup in your blender. You must let it cool before using a traditional blender.
- Add the lime juice and salt and pepper as needed.
- Serve and ENJOY!
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Average Vegan Dad
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