Roasted Butternut Squash Soup
Butternut squash is a good source of fiber and vitamin A, making it a nutritious addition to your diet.
This is vegan and gluten free recipe. Dish can be prepared in 70 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 and remove the seeds.
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Drizzle the cut sides of the squash with olive oil and place them cut-side down on a baking sheet.
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Roast the squash 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 onion and garlic and cook until softened, about 5 minutes.
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Scoop the roasted squash flesh into the pot and stir to combine with the onion and garlic.
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Add the vegetable broth, cumin, coriander, salt, and black pepper.
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Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
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Use an immersion blender or a countertop blender to puree the soup until smooth.
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Stir in the coconut milk and cook for an additional 5 minutes.
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Serve the soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 5g
- 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.
