Butternut Ginger Soup
Butternut squash is a great source of vitamin A and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Butternut Ginger Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half, remove the seeds, and place it on a baking sheet. Roast for 45 minutes or until the flesh is soft.
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In a large pot, heat some oil over medium heat. Add the ginger and cook for 2 minutes.
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Scoop out the roasted butternut squash flesh and add it to the pot with the ginger. Stir to combine.
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Add the vegetable stock and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Return the soup to the pot and stir in the coconut milk, lime juice, salt, and black pepper. Cook for another 5 minutes.
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Serve hot, garnished with cilantro leaves.
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.
