Velvety Butternut Squash Soup
Butternut squash is a good source of vitamin A, vitamin C, and potassium. It is also low in calories and high in fiber.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.
Velvety Butternut Squash Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and place the halves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 40 minutes or until the flesh is tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent.
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Scoop out the roasted butternut squash flesh and add it to the pot. Stir in vegetable broth, coconut milk, nutmeg, salt, and pepper. Bring to a boil.
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Reduce heat and let it simmer for about 10 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and heat it over low heat for a few minutes.
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Serve hot and garnish with a drizzle of coconut milk and a sprinkle of nutmeg if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 24g8%
- Sugars 6g
- 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.
