Winter Squash Soup
Winter squash is rich in vitamins A and C, as well as fiber, making it a nutritious choice for a soup.
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
- 4 cup Winter squash
- 1 medium Onion
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 1 teaspoon Ground cumin
- 1 teaspoon Ground cinnamon
- 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 it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes or until the squash is tender.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves. Cook until the onion is translucent.
- Scoop out the roasted squash flesh and add it to the pot. Stir in the vegetable broth, coconut milk, ground cumin, ground cinnamon, salt, and black pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Serve hot and garnish with your choice of toppings, such as roasted pumpkin seeds or a drizzle of coconut milk.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 8g
- 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.