Autumn Squash Soup
Butternut squash is a good source of vitamin A, vitamin C, and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Autumn Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender.
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While the squash is roasting, heat a large pot over medium heat. Add the onion and garlic cloves and sauté until softened.
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Scoop out the flesh of the roasted squash and add it to the pot. Stir in the vegetable broth, coconut milk, maple syrup, cinnamon, nutmeg, salt, and black pepper.
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Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and heat over low heat until warmed through.
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Serve the soup hot, garnished with a drizzle of coconut milk and a sprinkle of cinnamon, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
