Roasted Winter Squash Soup
Winter squash is a great source of vitamin A, vitamin C, and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Roasted Winter Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the winter squash in half, remove the seeds, and brush with olive oil. Place the squash halves on a baking sheet and roast for 40 minutes or until tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Sauté until onion is translucent.
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Scoop out the roasted squash flesh and add it to the pot. Stir in vegetable broth, coconut milk, maple syrup, ground cinnamon, ground nutmeg, salt, and black pepper.
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Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Serve the soup hot, garnished with pumpkin seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- 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.
