Fall Harvest Soup
Butternut squash is rich in vitamin A and provides a good source of fiber, making it a nutritious addition to this fall harvest soup.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Butternut squash
- 200 gram Carrots
- 300 gram Sweet potatoes
- 1 piece Onion
- 2 piece Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoon Olive oil
Instructions
- Peel and chop the butternut squash, carrots, and sweet potatoes.
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic cloves. Sauté until fragrant.
- Add the chopped vegetables to the pot and sauté for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender.
- 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, ground cinnamon, ground nutmeg, salt, and black pepper.
- Simmer for a few more minutes to allow the flavors to blend.
- Remove from heat and let the soup rest for 5 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.