Vegan Butternut Squash Soup

 A lot of people have not tried butternut squash, but this is one of the best ways to try it. This soup adds a savory twist on an otherwise sweet squash. Be sure to add the warm spices to add complexity to soup flavor. I hope you enjoy this vegan version!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients
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2 tbsp olive oil
1 onion
4 garlic cloves
2 tsp salt
1 butternut squash
5 cups of veggie broth
1 can of coconut milk
1 tbsp paprika
1 tbsp cumin
1 tsp black pepper
½ tsp cinnamon
¼ tsp clove
¼ tsp allspice
Vegan feta (as needed)
Vegan yogurt (as needed)

This recipe is brought to you by: Ovation Public Speaking

Steps:
1. Pre-heat the oven to 425.
2. Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil. Bake for about 30-40 minutes until the squash becomes soft.
3. Add chopped onion and garlic to a large pot with olive oil. Saute for 5-6 minutes.
4. Add all of the spices and saute for another 1-2 minutes.
5. Once the squash has roasted, scoop the squash out, and add to the pot. Add the vegetable broth and coconut milk to the pot. Use an immersion blender to blend the soup thoroughly.
6. Bring the soup to a boil, and then let the soup simmer for 20 minutes.
7. Serve the soup with a drizzle of yogurt and a sprinkle of feta and paprika.