Butternut Squash, Coconut and Lime Soup
Butternut squash is a great source of fiber, potassium, and vitamin A.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Butternut Squash
- 2 cup Coconut Milk
- 4 cup Vegetable Stock
- 2 tablespoon Lime Juice
- 2 clove Garlic
- 1 teaspoon Ginger
- 1 teaspoon Chili Flakes
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Coriander
Instructions
- Preheat the oven to 200°C. Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, cut side up, and roast for 30-40 minutes or until tender.
- Scoop out the flesh of the roasted squash and transfer it to a blender.
- Add coconut milk, vegetable stock, lime juice, garlic, ginger, chili flakes, salt, and black pepper to the blender. Blend until smooth.
- Transfer the blended soup to a pot and heat over medium heat until warmed through.
- Serve the soup hot, garnished with fresh coriander.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- 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.