Vegetarian

Vegan Butternut Squash Soup is for Soup.

Vegan Butternut Squash Soup takes 30 minutes to prepare.

Vegan Butternut Squash Soup takes 120 minutes to cook.

Vegan Butternut Squash Soup makes 8 servings.

The ingredients for Vegan Butternut Squash Soup are:

Butternut Squash, 1130 grams (remove)
Thai Kitchen Coconut Milk, 1.7 cup (remove)
Garlic, 6 clove (remove)
*1 med yellow onion, 2.5 serving (remove)
*Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls), 26.5 gram (remove)

Here is how you make Vegan Butternut Squash Soup:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.Remove bay leaf and serve hot. Garnish with fresh parsley if desired.Serving Size: 1 cupNumber of Servings: 8Recipe submitted by SparkPeople user TARZANMAN21.

The nutritional information for Vegan Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 87.0

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 20.5 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 4.8 g
• Protein: 2.4 g

The dietary needs meet for Vegan Butternut Squash Soup is Vegan