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!

Serves 4

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 1 hour

Ingredients:

• 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

Directions:

1. Preheat the oven to 400 degrees F, and line a large, rimmed baking sheet with parchment paper.
2. 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.
3. Roast the vegetables until lightly browned and soft, about 45 minutes.
4. Once the vegetables are roasted, add them to a large blender container. Add in the fresh thyme and cayenne pepper.
5. 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.
6. 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.

More vegan soup recipes

Leek and red potato soup
Silky asparagus soup
Peppery white bean soup