Curry Squash and Plantain Soup
Serves 4
15 mins prep
40 mins cook
55 mins total
A hearty vegan soup made with butternut squash, plantains, and a blend of flavorful spices, perfect for autumn. This nourishing soup combines roasted vegetables with coconut milk and veggie stock to create a comforting dish.
0 servings
1: Preheat oven to 400°F. 2: Roughly chop all veggies and transfer to a parchment-lined baking tray. 3: Add oil to cover veggies, then add spices, tossing together to coat fully. 4: Roast for 35-40 minutes or until slightly charred and cooked through. 5: Transfer to a large pot and add remaining ingredients. 6: Blend with immersion blender until desired consistency is reached. 7: Serve and enjoy.