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Vegan Roasted Butternut Squash Soup

The Blender Girl
  • minutes
  • Serves 8

INGREDIENTS

8 cups

Butternut squash

2 cups

Carrot

1/2 cup

Cilantro, root or stems

2 tbsp

Cilantro, leaves

1

head Garlic

1 tbsp

Ginger

1

Yellow onion, medium

1/4 cup

Coconut milk, full-fat canned

8 cups

Vegetable broth

1 tsp

Maple syrup, pure

1

Black pepper, Freshly ground

1 tsp

Celtic sea salt

3 tbsp

Olive oil, extra-virgin