Loni’s Squash Soup (My Mother-in-law’s Recipe)
Butternut squash is rich in vitamin A and provides a good source of fiber and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Loni’s Squash Soup (My Mother-in-law’s Recipe)
Ingredients
Instructions
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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 and sprinkle with salt and pepper. Roast for 40 minutes or until the squash is tender.
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In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent.
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Scoop out the roasted squash flesh and add it to the pot. Stir in the curry powder, cinnamon, salt, and black pepper.
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Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in the coconut milk. Cook for an additional 5 minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 6g
- 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.
