Roasted Butternut Squash & Pear Soup
Butternut squash is a good source of vitamin A, vitamin C, and dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Roasted Butternut Squash & Pear Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet lined with parchment paper, cut-side up.
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Drizzle the olive oil over the cut side of the squash halves and season with salt and black pepper.
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Roast the squash in the preheated oven for 30-35 minutes, or until it is soft and easily pierced with a fork.
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While the squash is roasting, peel and core the pears, then chop them into small pieces.
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In a large pot, sauté the onion and garlic in olive oil over medium heat until the onion becomes translucent.
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Add the chopped pears to the pot and cook for another 5 minutes.
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Once the roasted butternut squash is ready, scoop out the flesh and add it to the pot along with the vegetable stock, coconut milk, maple syrup, cinnamon, and nutmeg.
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Bring the mixture to a boil and then reduce the heat to simmer for 10 minutes.
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Use an immersion blender to puree the soup until smooth.
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Season with additional salt and pepper to taste.
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Serve the soup hot, garnished with toasted pumpkin seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 32g11%
- Sugars 12g
- 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.
