Tomato Butternut Squash Soup (Vegan)
Butternut squash is a good source of fiber, vitamins A and C, and potassium.
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.
Tomato Butternut Squash Soup (Vegan)
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, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 40 minutes, or until the squash is tender.
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In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until softened.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in the tomatoes, vegetable broth, coconut milk, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Serve hot, garnished with fresh basil leaves.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 10g
- 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.
