Sheet Pan Vegetable Soup



Cook Time:

Prep Time:

20 Minutes

1 Hour

12 Servings



  • 3 tbs coconut cream

  • 1/2 white onion

  • 1 container grape tomatoes

  • 1 whole cauliflower

  • fresh thyme sticks

  • 1 whole butternut squash

  • Optional: This dish can be edited to your liking! Add any other veggies and herbs!


Step 1

Preheat oven to 400.

Step 2

Chop all veggies and spread in a 9x13 greased pan. Do not add the coconut cream yet.

Step 3

Roast at 400 for 1+ hours. I've let this pan roast for as long as 3 hours on lower heat, but if you only have 1 spare hour, then this is perfect.

Step 4

Remove from oven. Take herbs (in this case, thyme) off the stem. Add all ingredients to a blender and blend on high. Add room-temperature coconut cream to the blender, and continue blending until smooth.

Step 5

Serve immediately! Top with more melted coconut cream and pumpkin seeds.