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Roasted Butternut Squash Soup


  • 1 medium butternut squash (about 3 cups, when peeled and chopped)
  • 2 cups cauliflower
  • 2 tablespoons avocado oil
  • 2 tablespoons ghee
  • 1 chopped leek
  • 1 tablespoon minced garlic
  • 5 sprigs fresh thyme (stems removed)
  • 1 1/2 tablespoons curry powder
  • 2 tablespoons nutritional yeast
  • 3 cups veggie broth (no salt added)
  • 2 cups coconut milk (lite or full-fat)
  • Sea salt and pepper to taste


  • Preheat your oven to 400 degrees Fahrenheit. Using a fork, pierce the outside of your butternut squash a few times. Roast the squash, whole, until the outside is browned. You should be able to easily pierce the squash with a knife. This will take approx. 40 minutes.
  • While the squash is roasting, add your chopped cauliflower to a parchment-lined baking sheet with 1-2 tablespoons of avocado oil. When the squash is almost done, roast the cauliflower at 400 degrees Fahrenheit for 15-20 minutes.
  • Remove the butternut squash and cauliflower from your oven. While they cool, place a large pot over medium heat. Add your ghee, chopped leek (use the white / pale green portion only), minced garlic, thyme (stems removed), curry powder, and nutritional yeast to your pot. Sauté until the leeks are wilted and the curry powder has coated the ingredients (3-5 minutes).
  • Peel the skin from your butternut squash, chop the squash into large pieces, and remove the seeds. Add the squash and roasted cauliflower to your large pot. Mix until the veggies are evenly coated in the curry powder, leeks, and herbs.
  • Pour in your veggie broth and coconut milk. Bring to a boil. Once it reaches a boil, reduce heat to a simmer and place a lid on your pot. Simmer for 15 minutes.
  • Carefully pour the mixture into a blender (or use a hand blender). Blend until you reach desired creaminess. For a thinner soup, add more broth. Taste and add sea salt + pepper.
  • Divide into bowls and dig in! This will make 4-6 servings. Store in the fridge and it will last for up to 5 days.


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