Roasted Harvest Soup
Butternut squash is rich in vitamins A and C, and also a good source of fiber. It adds a creamy and slightly sweet flavor to the soup.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 1 pound Butternut Squash
- 2 medium Carrots
- 2 medium Sweet Potatoes
- 1 medium Red Onion
- 3 cloves Garlic Cloves
- 2 tablespoon Olive Oil
- 4 cups Vegetable Broth
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 4 sprigs Fresh Thyme
- 1 cups Coconut Milk
- 4 tablespoons Pumpkin Seeds
- 2 tablespoons Fresh Parsley
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash, carrots, sweet potatoes, and red onion into chunks.
- Place the vegetables and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly caramelized.
- Transfer the roasted vegetables and garlic to a large pot. Add vegetable broth, cumin, coriander, paprika, salt, black pepper, and fresh thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Return the soup to the pot and stir in coconut milk. Simmer for an additional 5 minutes.
- Serve the roasted harvest soup hot, garnished with pumpkin seeds and fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.