Farmhouse Butternut Squash Soup
Butternut squash is a great source of vitamin A and potassium. It was first cultivated in the Americas over 10,000 years ago.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 800 gram Butternut Squash
- 1 small Onion
- 2 medium Carrot
- 2 stalk Celery
- 2 clove Garlic
- 4 cup Vegetable Broth
- 1 cup Coconut Milk
- 2 tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoon Fresh Parsley
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 45 minutes or until the squash is tender.
- In a large pot, heat olive oil over medium heat. Add the onion, carrot, celery, and garlic. Sauté until the vegetables are softened.
- Scoop out the roasted butternut squash flesh and add it to the pot. Stir in cumin, cinnamon, salt, and black pepper.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Stir in coconut milk and let the soup simmer for another 5 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 9g14%
- Total Carbohydrate 23g8%
- 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.