Butternut Squash Soup
This easy American soup is ready in about 50 minutes and makes 4 servings. The main ingredients are butternut squash, onion and garlic. The cooking is mostly roasting and simmering. It is vegan, vegetarian and gluten-free. It is on the lighter side, at about 240 calories and 5 g of protein per serving.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Save this recipe in Buttter
It is in the Soups, Stews & Chilis cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 1 kgbutternut squash
- 1onion
- 3 clovesgarlic
- 750 mlvegetable broth
- 200 mlcoconut milk
- 3 tbspolive oil
- ½ tspground nutmeg
- 1 tbspmaple syrup
- 1 tspsalt
- 30 gpumpkin seeds
Instructions
- Preheat the oven to 200°C. Peel the butternut squash, remove the seeds, and cut into 3cm cubes. Toss with 2 tablespoons of olive oil, spread on a baking sheet, and roast for 25 minutes until caramelized and tender.
- While the squash roasts, heat the remaining olive oil in a large pot. Dice the onion and mince the garlic. Sauté for 5 minutes until softened.
- Add the roasted squash, vegetable broth, ground nutmeg, and maple syrup to the pot. Simmer for 10 minutes. Blend until silky smooth using an immersion blender.
- Stir in the coconut milk and season with salt. Toast the pumpkin seeds in a dry pan for 2 minutes. Serve the soup topped with toasted pumpkin seeds.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 5 g
- Fat
- 10 g
- Carbs
- 36 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- Diet: vegan, vegetarian, gluten-free
- In cookbook: Soups, Stews & Chilis
