Butternut Squash Soup
Butternut squash is a great source of vitamin A, vitamin C, and fiber.
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.
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 remove the seeds. Place the squash halves on a baking sheet, cut side up, and drizzle with olive oil. Roast in the oven for 40 minutes, or until the squash is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until softened.
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Scoop the roasted butternut squash flesh into the pot. Add vegetable broth, coconut milk, salt, black pepper, cayenne pepper, and nutmeg. Stir well.
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Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
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Use an immersion blender or transfer the mixture to a blender, and blend until smooth.
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Return the soup to the pot and heat over low heat for a few minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- 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.
