Roasted Butternut Squash, Parsnip and Red Pepper Soup
Butternut squash is a great source of vitamin A, which is important for maintaining healthy vision.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Butternut Squash
- 200 gram Parsnip
- 200 gram Red Pepper
- 100 gram Onion
- 2 clove Garlic
- 2 tablespoon Olive Oil
- 1000 milliliter Vegetable Stock
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 20 gram Fresh Parsley
Instructions
- Preheat the oven to 200°C (400°F). Cut the butternut squash, parsnip, and red pepper into small chunks.
- Place the chopped vegetables, onion, and garlic cloves on a baking tray. Drizzle with olive oil, sprinkle with salt, black pepper, ground cumin, and ground coriander. Toss to coat evenly.
- Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot and heat over low heat until warmed through.
- Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 28g10%
- Sugars 9g
- 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.