Spiced Buttercup Squash Soup
Buttercup squash is rich in beta-carotene, which is converted into vitamin A in the body and is essential for healthy vision.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Buttercup squash
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 cup Coconut milk
- 2 tablespoon Pumpkin seeds
- 2 tablespoon Fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C). Cut the buttercup squash in half and remove the seeds. Place the squash halves on a baking sheet and roast for 40 minutes, or until the flesh is tender.
- While the squash is roasting, heat a large pot over medium heat. Add the onion and garlic cloves, and sauté until softened.
- Scoop out the roasted squash flesh and add it to the pot with the onion and garlic. Stir in the vegetable broth, ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes.
- Use an immersion blender or transfer the soup to a blender, and blend until smooth.
- Stir in the coconut milk and heat the soup for another 5 minutes.
- Serve the soup hot, garnished with pumpkin seeds and fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 20g7%
- 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.