1 small squash
2 red peppers
1 whole garlic bulb
toasted pumpkin seeds, optional, garnish
1 tablespoon olive oil
1 yellow onion, diced
3 cups water, divided
2 teaspoons sea salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 lime, zested and juiced
1. Preheat oven to 350 degrees F. Put the squash in oven for about 40 minutes. The peppers and garlic will go into the oven about 20 minutes into the squash cooking time. The squash when fully cooked will be very soft when poked with a fork.
2. If you are toasting some pumpkin seeds, they only need a few minutes, so put them in just as the vegetables are finishing and keep a close eye on them. Once the vegetables are cooked, pull them out and allow them some time to cool off before handling them.
3. In the mean time, heat a large soup pot to medium heat, and saute the onion in olive oil until soft. Chop the roasted pepper roughly, and squeeze the now soft cloves of garlic out of the bulb.
4. Scoop the flesh out of the squash skin. Add all of these to the soup pot, then pour in 2 cups of the water. Puree the soup with a hand blender. Add more water to your desired consistency. Season with the salt and spices, using cayenne to your own preference.
5. Stir in the lime zest and juice. Bring the whole pot to a boil, then turn down and simmer for at least 10 minutes, or up to an hour. Serve garnished with toasted pumpkin seeds.
Source of recipe: To watch a free video of me making this vegan butternut squash soup recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/vegan-butternut-squash-soup-recipe .