Vegan Butternut Squash Soup

A creamy, flavorful vegan soup made from butternut squash, perfect for a cozy dinner.

Ingredients - Serves 4

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Toss the butternut squash cubes in olive oil and spread them out on the baking sheet. Roast for 25-30 minutes, or until tender.
While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the roasted squash, vegetable broth, salt, pepper, and cayenne pepper to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender and puree it in batches.
Stir in the coconut milk and heat the soup for another 5 minutes. Adjust the seasoning if necessary.
Serve the soup hot, garnished with a drizzle of coconut milk and a sprinkle of cayenne pepper if desired.