Winter Squash Soup with Cinnamon and Cloves
Winter squash is a great source of vitamins A and C, as well as 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: 10.
Winter Squash Soup with Cinnamon and Cloves
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the winter squash in half, remove the seeds, and place it on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 40 minutes, or until the squash is tender.
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While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent.
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Once the squash is roasted, scoop out the flesh and add it to the pot with the onion and garlic. Stir in the vegetable broth, cinnamon, and cloves. Bring to a boil, then reduce heat and simmer for about 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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Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.
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Cook for an additional 5 minutes to heat through.
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Serve hot and garnish with a sprinkle of cinnamon and a drizzle of coconut milk, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- 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.
