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Creamy Roasted Butternut Squash and Tomato Soup with Vegan Protein
by Baking Me Healthy

Creamy Roasted Butternut Squash and Tomato Soup with Vegan Protein

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 large servings
Course: Lunch, Main Course, Side Dish, Soup
Cuisine: Plant Based, Vegan
Ingredients Method

Ingredients
  

  • 1 medium sized butternut squash - peeled and cubed
  • 4 carrots - rinsed and cut in chunks
  • 1 cup cherry tomatoes
  • 1 yellow onion - peeled and cut in quarters
  • 3-4 cloves garlic - pressed
  • 2 tsp rosemary
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • a few dashes of chili flakes
  • sea salt or Végéta salt
  • pepper
  • olive oil
  • 1 can crushed tomatoes
  • 1-2 cups vegetable broth either a cube or liquid broth. If you use a cube, add water as needed
  • 1-2 cups oat milk/cream start with less and add more to taste, depends on how thick you want your soup!
  • splash or two of lemon juice
  • 2 cans big white beans (I used cans that weighed 230g after the liquid was drained)
Roasted potatoes ingredients
  • potatoes peeled and cut in smaller pieces
  • olive oil
  • dash of thyme, rosemary, oregano, basil
  • panko bread crumbs
  • smoked paprika
  • garlic powder
  • onion powder
  • salt and pepper
Toppings (optional)
  • sprinkle of toasted pumpkin seeds
  • drizzle of olive oil
  • splash of vegan cream

Method
 

  1. Preheat the oven to 180°C.
  2. Prepare the vegetables: rinse, peel and chop them. Mix the butternut squash, carrots, tomatoes, onion and garlic in a large mixing bowl with the olive oil and spices.
  3. Spread the veggies out on a baking sheet or large pan. Place in the oven.
  4. Prepare the potatoes: wash and cut into segments. Then add them to a mixing bowl and mix with the spices and panko.
  5. Spread the potatoes out on baking sheet and put in the oven.
  6. Bake the soup vegetables in the oven until soft, about 30-40 minutes. Bake the potatoes until they've got a bit of crunch.
  7. Once the soup vegetables are soft, add to a pot with the beans, oat milk/cream, and broth. Use an immersion blender or purée the mixture in a blender until smooth. Add any extra chili flakes or other spices as needed.
  8. Serve the soup with the potatoes and the toppings.
  9. This soup is fantastic for leftovers as well. Store in an airtight container in the fridge.
  10. Enjoy!!