Roasted Butternut Squash Soup
Butternut squash is rich in vitamin A and provides a good source of fiber 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: 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 and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 40-45 minutes, or until the squash is tender and lightly browned.
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While the squash is roasting, heat a tablespoon of 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 into the pot and add the vegetable broth, cinnamon, nutmeg, salt, and 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 to puree 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 pumpkin seeds and fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 6g
- 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.
