Butternut Squash Soup

Butternut squash is a great source of vitamin A, which is important for maintaining good vision and a healthy immune system.

This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Butternut Squash Soup

Cooking Method: Blending, Boiling Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 1 piece Onion
• 2 cloves Garlic
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Ground nutmeg

Instructions

1. 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, salt, and black pepper. Roast for 45 minutes or until the squash is tender.
2. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
3. Scoop out the roasted butternut squash flesh and add it to the pot. Stir in vegetable broth, coconut milk, salt, black pepper, and ground nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Serve hot and garnish with a sprinkle of nutmeg or a drizzle of coconut milk, if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.