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Butternut Vegetable Soup

Butternut Vegetable Soup recipe

Butternut squash is a good source of vitamin A, vitamin C, 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.

Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 15 min Cook Time: 30 min Rest Time: 5 min Total Time: 50 mins
Servings 4
Calories 720
Best Season Winter
Ingredients
  • 500 gram Butternut squash
  • 200 gram Carrots
  • 150 gram Onion
  • 2 clove Garlic
  • 4 cup Vegetable broth
  • 1 cup Coconut milk
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
Instructions
  1. Peel and chop the butternut squash, carrots, onion, and garlic.
  2. Heat olive oil in a large pot over medium heat.
  3. Add the chopped onion and garlic, and sauté until fragrant.
  4. Add the butternut squash and carrots, and cook for a few minutes.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat and simmer for about 20 minutes, or until the vegetables are tender.
  7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
  8. Stir in the coconut milk and season with salt and black pepper.
  9. Simmer for another 5 minutes.
  10. Serve hot and enjoy!
Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 24g8%
Sugars 8g
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.

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