Puree of Butternut Squash Soup
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: 8.
Puree of Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place it on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for about 45 minutes or until the squash is tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in vegetable broth and bring to a boil. Reduce heat and simmer for 10 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 coconut milk. Season with salt and pepper to taste.
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Simmer for another 5 minutes to heat through.
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Serve hot and garnish with a drizzle of coconut milk and a sprinkle of black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 5g
- 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.
