By plantbaes
Butternut Squash Soup
6 steps
Prep:20minCook:1h
A nourishing and tasty butternut squash soup with crispy butter bean croutons, perfect for a comforting meal. Made with squash, butter beans, and a hint of Thai red curry.
Updated at: Thu, 21 Nov 2024 12:27:16 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
32
High
Nutrition per serving
Calories357.5 kcal (18%)
Total Fat4.4 g (6%)
Carbs66.2 g (25%)
Sugars12.4 g (14%)
Protein17.5 g (35%)
Sodium838.8 mg (42%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Preheat the oven to 400 °F.
Step 2
Chop the butternut squash in half length-way and remove the seeds using a spoon. Line a large baking tray with baking paper and place the butternut squash face down. Bake for 40 minutes.
Step 3
Line a medium baking tray with baking paper, place the onions face down on it. Add 2 cups of the butter beans, with the olive oil, salt and pepper, and massage to coat. Bake for 20 minutes, or until the beans get crispy.
Step 4
Scoop out the flesh of the butternut squash, and transfer to a large blender, along with the onions, vegetable stock, and the 1 remaining cup of butter beans. Blend until smooth.
Step 5
In a large pot on medium heat, cook the red Thai curry paste for 1 minute, until fragrant. Transfer the blended soup, and mix well. Allow to simmer for 5 minutes.
Step 6
Serve into a bowl, and top with the crispy butter beans, enjoy!
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