Butternut Squash Soup
Butternut squash is a good source of fiber, potassium, and vitamin A. It is also low in calories and fat.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Butternut squash
- 1 piece Onion
- 2 piece Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle olive oil on the cut sides and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet and roast until tender, about 45 minutes.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
- Scoop the roasted squash flesh from the skin and add it to the pot. Stir in the vegetable broth, coconut milk, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve hot, garnished with a sprinkle of nutmeg or a drizzle of coconut milk.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 20g7%
- Sugars 5g
- 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.