Simple Roasted Butternut Squash Cinnamon Soup
Butternut squash is a good source of vitamin A and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Simple Roasted Butternut Squash Cinnamon 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. Brush the cut sides with olive oil and place them on a baking sheet.
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Roast the butternut squash in the preheated oven for 40-45 minutes, or until the flesh is tender.
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While the butternut squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth, cinnamon, salt, and black pepper.
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Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches 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 and garnish with a sprinkle of cinnamon, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- 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.
