Back to Basics Butternut Squash Soup
Butternut squash is a great source of vitamin A, which is important for maintaining healthy skin and vision.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Back to Basics Butternut 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, drizzle with olive oil, and season with salt and black pepper. Roast in the oven for 45 minutes or until the flesh is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable stock, coconut milk, salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
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Serve the soup hot, garnished with chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 8g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
