Vegan Sheet Pan Soup

Ingredients:

1 cup cherry tomatoes

2 cups butternut squash cubed 

1/2 red onion chopped 

springs of fresh thyme

2 cups cauliflower florets 

1 tsp salt

1/4 tsp pepper

1/2 cup canned coconut cream unsweetened 

1 cup veggie broth (optional if you want to thin the soup out a little)

Roast all the veggies and thyme at 425 for 40 minutes or until the veggies are tender and golden brown. 

Blend the rest of the ingredients in your blender. 

Serve with fresh thyme, black pepper and a fresh baguette

Recipe by: healthygirlkitchen