Sue’s Sweet 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: 11.
Sue’s Sweet Butternut Squash 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. Place the squash halves on a baking sheet, cut side down, and roast for about 45 minutes or until the flesh is tender. Let it cool slightly.
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In a large pot, sauté the onion and garlic until translucent. Scoop out the roasted butternut squash flesh and add it to the pot.
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Add the vegetable broth, maple syrup, cinnamon, nutmeg, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Stir in the coconut milk and heat the soup for another 5 minutes.
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Serve hot, garnished with pumpkin seeds.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 8g
- 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.
