Spiced Butternut Squash Soup
Butternut squash is a good source of vitamin A, vitamin C, and fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Spiced Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 200°C (400°F). Cut the butternut squash in half lengthwise and remove 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 45 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 cloves. Sauté until the onion is translucent and the garlic is fragrant.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the ground cumin, ground coriander, ground ginger, and ground cinnamon. Cook for a few minutes to allow the flavors to meld.
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Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat and let it simmer for 15 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 season with salt and pepper to taste. Cook for an additional 5 minutes.
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Serve the spiced butternut squash soup hot, garnished with fresh cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 28g10%
- Sugars 10g
- 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.
