Butternut Squash Soup with Ginger
Butternut squash is a great source of vitamin A, potassium, and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Butternut Squash Soup with Ginger
Ingredients
Instructions
-
Peel and cut the butternut squash into cubes.
-
Chop the onion and ginger.
-
Heat olive oil in a large pot and sauté the onion and ginger until softened.
-
Add the butternut squash cubes and vegetable broth to the pot.
-
Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
-
Remove from heat and let the soup cool slightly.
-
Use an immersion blender or transfer the soup to a blender to puree until smooth.
-
Return the soup to the pot and stir in coconut milk.
-
Season with salt and black pepper to taste.
-
Simmer for another 5 minutes to heat through.
-
Serve hot, garnished with cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 7g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
