Creamy roasted butternut squash soup makes the perfect gluten-free and vegan fall soup for Meatless Monday—or any day! This simple and delicious soup starts with roasting fresh seasonal squash. After the squash is roasted, the rest of the recipe can be prepared quickly in a blender. The mild ginger and cilantro flavors complement the squash perfectly. While adding coconut milk is optional, it makes this high-fiber soup more creamy and sweet.
Enjoy leftover soup for lunch with a NuGo vegan protein bar!