Roasted Sweet 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: 11.
Ingredients
- 2 pound Butternut squash
- 2 tablespoon Olive oil
- 1 medium Onion
- 2 minced Garlic cloves
- 4 cup Vegetable broth
- 2 tablespoon Maple syrup
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Coconut milk
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out 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 about 40 minutes or until the flesh is fork-tender.
- In a large pot, heat olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Scoop the roasted squash flesh into the pot and stir to combine with the onion and garlic.
- Add the vegetable broth, maple syrup, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Stir in the coconut milk and cook for an additional 5 minutes.
- Serve hot and garnish with a drizzle of coconut milk and a sprinkle of cinnamon, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 27g9%
- 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.