Golden Autumn Soup

Butternut squash, the main ingredient in this soup, is rich in fiber, vitamins A and C, and potassium. It is also low in calories and fat.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Golden Autumn Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut squash
• 200 gram Carrots
• 150 gram Onion
• 2 clove Garlic
• 2 tablespoon Olive oil
• 4 cup Vegetable broth
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Coconut milk
• 2 tablespoon Fresh cilantro
• 2 tablespoon Pumpkin seeds

Instructions

1. Peel and chop the butternut squash, carrots, onion, and garlic.
2. Heat olive oil in a large pot over medium heat. Add the chopped vegetables and sauté for 5 minutes.
3. Add vegetable broth, ground cumin, ground turmeric, ground cinnamon, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in coconut milk and heat for an additional 5 minutes.
6. Serve the soup hot, garnished with fresh cilantro and pumpkin seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 25g9%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.