Simple Butternut Squash Soup
Butternut squash is a good source of fiber, vitamin C, and potassium. It is also rich in antioxidants.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.
Simple Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place it on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast for about 40 minutes or until the flesh is tender.
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In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir well.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
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Use an immersion blender or transfer the soup to a blender and blend until smooth.
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Stir in the coconut milk and season with salt and pepper to taste.
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Simmer for another 5 minutes, then remove from heat.
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Serve hot and garnish with a drizzle of coconut milk and a sprinkle of black pepper if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 26g9%
- 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.
