Butternut Squash Soup
Butternut squash is a great source of vitamin A and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
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 scoop out the seeds. Place the squash halves on a baking sheet and drizzle with olive oil. Season with salt, black pepper, and paprika. Roast in the oven for 45 minutes or until the flesh is tender.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir well.
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Add vegetable stock, coconut milk, cayenne pepper, and salt. Bring to a boil and then reduce heat to simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Adjust the seasoning if needed.
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Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 22g8%
- Sugars 6g
- 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.
