Roasted 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 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
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, remove the seeds, and brush the flesh with olive oil.
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Place the squash halves on a baking sheet, cut side down, and roast for 40 minutes, or until the flesh is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat.
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Add the onion and garlic and sauté until softened.
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Scoop out the roasted squash flesh and add it to the pot.
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Stir in the vegetable stock, cumin, coriander, salt, and black pepper.
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Bring the soup to a simmer and let it cook for 10 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in the coconut milk and simmer for another 5 minutes.
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Serve the soup hot, garnished with fresh coriander.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- 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.
