Roasted Butternut Squash Soup
Butternut squash is a good source of fiber, potassium, and vitamins A and C. It is also low in calories and fat.
This is vegan and gluten free recipe. Dish can be prepared in 70 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). Cut the butternut squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil and place them cut side down on a baking sheet. Roast for about 45 minutes, or until the squash is tender and easily pierced with a fork.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
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Scoop the roasted squash flesh out of the skins and add it to the pot. Stir in the vegetable broth, cinnamon, nutmeg, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in the coconut milk and heat the soup over low heat for another 5 minutes.
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Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 30g10%
- Sugars 8g
- 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.
