Butternut, Ginger & Orange Soup
Butternut squash is rich in vitamin A and provides a good source of fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Butternut, Ginger & Orange Soup
Ingredients
Instructions
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Peel and chop the butternut squash, ginger, and onion.
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Heat olive oil in a large pot and sauté the onion and ginger until fragrant.
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Add the butternut squash and cook for 5 minutes.
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Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the butternut squash is tender.
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Remove from heat and let it cool slightly.
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Using a blender, puree the soup until smooth.
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Return the soup to the pot and stir in the coconut milk.
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Heat the soup over low heat until warmed through.
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Season with salt and black pepper to taste.
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Serve hot with a slice of orange on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 26g9%
- Sugars 10g
- 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.
