Squash Soup
Butternut squash, the main ingredient in this soup, is rich in vitamin A and provides a good source of fiber.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 2 cup Butternut squash
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 45 minutes or until tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves, and sauté until translucent.
- Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the vegetable broth, coconut milk, ground nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer the soup to a blender to puree until smooth.
- Serve hot and garnish with a sprinkle of nutmeg or a drizzle of coconut milk, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 10g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.