Author Notes
Say hello to the worlds thickest soup made up of mostly roasted veg and coconut milk with some nutritional yeast to give it a tangy finish (and adding bacon as a topping is never not a great idea).
You must try this, I made the whole thing in my blender. —Anneka Bjorkeson
Ingredients
-
3 cups
broccoli
-
2 cups
butternut squash
-
14 ounces
light coconut milk
-
1/2 cup
steamed edamame beans
-
2 tablespoons
nutritional yeast
-
1 teaspoon
salt
-
3 pieces
garlic clove
-
1/4 teaspoon
crushed red pepper flakes
-
3 sprigs
thyme
Directions
-
Heat the oven to 400 degrees. If you're using frozen broccoli and squash, let them thaw for 10-20 minutes (or zap hem in the microwave for a few minutes). Toss the broccoli and squash in olive oil and roast for about 20 minutes.
-
Add all of the soup ingredients to a high speed blender for about 5 minutes. (If using a vitamix, put it on the 'soup' setting)
-
Pour into 2 bowls and top with anything you'd like really! I used bacon pieces, edamame beans, pepitas, pine nuts, flax seeds, barley, and fresh thyme (or anything else you have in your pantry!)
See what other Food52ers are saying.