Roasted Butternut Squash Soup with Garlic Mushrooms (Vegan Soup)

Enjoy a vegan soup that’s gluten-free and grain-free, but full of taste. I call it “the butternut squash soup with a twist”! The tangy garlic mushrooms complement this sweet and smooth soup in a way that feels like “marriage” done in haven!

Health Benefits

• Butternut squash is rich in vitamin A, C, vitamin B6, niacin, folate, magnesium, potassium, fiber and vitamin E, which makes it a powerful aid for the heart health, healthy mood, healthy looking skin and hair.

• The beta-carotene found in the squash is also known to help protect against colon cancer and prostate cancer (according to a study done on Japanese people ^1)

• The fiber found in the squash also promotes regularity, which aids digestive health, lowers inflammation and boosts immunity.

• Mushrooms are rich in selenium, potassium, B vitamins and vitamin D, which makes them a good anti-oxidant, nerve and heart health promoter. It is also believed to protect against the development of tumors. (^2)

Ingredients

• 1 butternut squash (peeled, cored and cubed)
• 1 apple cubed (peel on if organic for added fiber)
• 1 onion chopped
• 3 cups vegetable broth
• 2 cups water
• 1/3 cup whole fat coconut milk
• 1/2 tsp. grated ginger
• 2 tbs. olive oil
• 6-8 medium Bella mushrooms (sliced in small slices)
• 2 large garlic cloves (diced)
• A sprinkle of crushed Red pepper flakes
• Salt and pepper
• AND…. Vitamin L (from love) ☺

How to Make

1. Cut the butternut squash in large cubes, sprinkle with olive oil, salt and pepper and line it up in a baking sheet. Bake for 20 minutes at 400° F
2. In a deep pan add olive oil and sauté the onion and apple for a couple of minutes. Cover pan for the onion to soften.
3. Add the roasted butternut squash on top of the onions, sprinkle with salt and pepper and cover for a couple of minutes.
4. Add the broth and water and let it simmer for about 10 minutes.
5. Remove from heat and blend the content in a blender until smooth.
6. Return to heat and add the coconut milk. Add more salt and pepper to taste and continue to mix the soup until it starts to simmer. Remove from heat.
7. In a skillet, heat a tablespoon of olive oil, add the diced garlic and sauté for a minute until the garlic becomes fragrant. Add sliced mushrooms, salt and pepper and mix well. Allow it to simmer for a few minutes until the mushrooms become soft. Remove from heat.
8. Top the butternut squash soup with the garlic mushrooms when serving or just mix them all in the soup before serving. I did it both ways and I must say I prefer it when the garlic mushrooms are mixed in the soup, as it gives the soup a yummy garlicky flavor…
9. Final Step: Serve it with love and savor it along with your loved ones!