Butternut Squash-Sweet Potato Ginger Bisque
Butternut squash and sweet potatoes are both excellent sources of vitamin A, which is important for maintaining healthy vision and a strong immune system.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Butternut Squash
- 1 cup Sweet Potato
- 1 medium Onion
- 2 clove Garlic
- 1 teaspoon Ginger
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
- Peel and chop the butternut squash, sweet potato, onion, garlic, and ginger.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger to the pot and sauté until fragrant.
- Add the chopped butternut squash and sweet potato to the pot and cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Stir in the coconut milk and season with salt and black pepper.
- Simmer for an additional 5 minutes.
- Serve hot and garnish with a sprinkle of black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 35g12%
- 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.