Sunset Soup

The vibrant orange color of butternut squash is due to its high beta-carotene content, which is converted into vitamin A in the body.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Sunset Soup

Cooking Method: Boiling, Simmering Cuisine: International Courses: Dinner, Gluten free, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut squash
• 2 medium Carrots
• 1 medium Red bell pepper
• 1 medium Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 1 teaspoon Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. Peel and dice the butternut squash, carrots, red bell pepper, onion, and garlic cloves.
2. In a large pot, heat some oil over medium heat and add the diced vegetables. Sauté for 5 minutes.
3. Add the vegetable broth, coconut milk, curry powder, ground cumin, salt, and black pepper to the pot. Bring to a boil.
4. Reduce the heat to low and let the soup simmer for 20 minutes, or until the vegetables are tender.
5. Use an immersion blender or a regular blender to puree the soup until smooth.
6. Serve the soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 28g10%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.