Roasted Butternut Squash Soup
Butternut squash is a good source of vitamin A and C, as well as fiber.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Roasted Butternut Squash 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.
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Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
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Place the squash halves on a baking sheet, cut side down, and roast in the oven for about 40 minutes, or until the flesh is tender.
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While the squash is roasting, heat some olive oil in a large pot over medium heat.
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Add the chopped onion and garlic to the pot and sauté until softened.
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Scoop out the roasted squash flesh and add it to the pot.
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Pour in the vegetable stock and bring to a boil.
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Reduce the heat and simmer for about 10 minutes.
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Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
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Stir in the coconut milk and season with salt, black pepper, and cayenne pepper to taste.
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Return the pot to the heat and simmer for another 5 minutes.
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Serve the soup hot, garnished with fresh thyme leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- 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.
