Vegan Roasted Butternut Squash Soup is an easy and healthy recipe to cozy up with on a chilly night! You'll be surprised how simple it is to make such an impressive soup!
Place squash face-down on a large baking sheet lined with parchment paper or aluminum foil. Bake in preheated oven for 40-50 minutes, or until squash is tender.
In a medium saucepan or pot combine 2 tablespoons olive oil and onion. Sauté over medium heat for 3-4 minutes.
Add garlic and ginger. Continue cooking over medium heat for 1-2 minutes.
Pour soup back into the pot or saucepan and reheat over Medium-Low heat.
Stir ingredients in the pot to ensure even mixing. Serve soup immediately with a drizzle of coconut milk and fresh cilantro. Enjoy!