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Butternut Squash Soup

Butternut Squash Soup recipe

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.

Cooking Method ,
Cuisine ,
Courses ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Total Time: 45 mins
Servings 4
Calories 600
Best Season Fall
Ingredients
  • 800 gram Butternut Squash
  • 1 medium Onion
  • 2 clove Garlic
  • 4 cup Vegetable Stock
  • 1 cup Coconut Milk
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Paprika
  • 0.25 teaspoon Cayenne Pepper
  • 2 tablespoon Fresh Parsley
Instructions
  1. 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.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
  3. Scoop out the roasted butternut squash flesh and add it to the pot. Stir well.
  4. Add vegetable stock, coconut milk, cayenne pepper, and salt. Bring to a boil and then reduce heat to simmer for 15 minutes.
  5. Use an immersion blender or transfer the soup to a blender to puree until smooth.
  6. Adjust the seasoning if needed.
  7. 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.

Read it online: https://for-vegan.com/recipe/butternut-squash-soup-6/