Roasted Butternut Squash Soup
Butternut squash is a good source of fiber, vitamin A, and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 65 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 olive oil over the cut sides of the squash and season with salt and black pepper.
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Place the squash halves on a baking sheet, cut side down, and roast in the preheated oven for about 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 chopped onion and minced garlic to the pot and sauté until the onion is translucent.
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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 let the soup simmer for about 10 minutes.
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Use an immersion blender or a regular blender to puree the soup until smooth.
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Stir in the coconut milk, cayenne pepper, and adjust the seasoning with salt and black pepper if needed.
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Let the soup simmer for another 5 minutes.
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Serve hot, garnished with chopped parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- 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.
