Roasted Butternut Squash Soup
Butternut squash is rich in vitamin A, which is essential for maintaining healthy skin and good vision.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
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, scoop out the seeds, and brush the flesh with olive oil. Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender.
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While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
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Scoop out the roasted squash flesh and add it to the pot with the onion and garlic. Stir in the vegetable broth, cinnamon, nutmeg, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth. Return the soup to the pot and stir in the coconut milk.
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Serve the soup hot, garnished with pumpkin seeds and fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 7g
- 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.
