Winter Squash Soup
Winter squash is a good source of dietary fiber and contains high levels of vitamins A and C.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2 cup Winter squash
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the winter squash in half, remove the seeds, and place the halves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until the squash is tender.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Sauté until the onion is translucent.
- Scoop the roasted winter squash out of the skin and add it to the pot. Stir in vegetable broth, coconut milk, ground cinnamon, ground nutmeg, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
- Serve hot and garnish with a sprinkle of ground cinnamon or a dollop of coconut cream, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 30g10%
- 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.