Vegan parsnip-butternut squash soup is a super-simple addition to Thanksgiving
When I was 20 years old, my brother decided to become vegan. At first I had very little clue what that meant. How was he supposed to enjoy Thanksgiving dinner if he couldn't eat turkey?
Luckily for him, I quickly learned that soup is the perfect turkey replacement. It's creamy, dreamy and 100 percent vegan. I start off by roasting the vegetables and then pureeing them in my blender with a little vegetable stock, coconut milk (to make it creamy) and just a touch of herbs and spice.
Vegan parsnip-butternut squash soup recipe
This super-simple vegan soup is the perfect addition to your Thanksgiving menu. Vegans need a little T-day love too!
Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour
- 2 pounds butternut squash, cubed
- 1/2 pound parsnips, chopped
- 1/2 pound carrots, chopped
- 1 large sweet onion, chopped
- 3 garlic cloves
- Kosher salt and pepper
- Olive oil
- 1 teaspoon fresh thyme leaves
- Pinch cayenne pepper
- 4-5 cups vegetable stock
- 1 (14 ounce) can full-fat coconut milk
- Preheat the oven to 400 degrees F, and line a large, rimmed baking sheet with parchment paper.
- Add the squash, parsnips, carrots, onion, garlic, kosher salt and pepper to the baking sheet. Drizzle with a little olive oil, and toss to coat.
- Roast the vegetables until lightly browned and soft, about 45 minutes.
- Once the vegetables are roasted, add them to a large blender container. Add in the fresh thyme and cayenne pepper.
- Add in 2 cups of vegetable stock and the can of coconut milk. Blend until smooth, adding more stock as needed until the soup reaches the desired consistency.
- Your soup should still be hot, but if it's not, then simply pour it into a large pot set over medium heat, and heat until it's hot.