
By Aliza Hochsztein
Butternut Squash Soup
If you want to go vegan but have no idea where to start, then this ‘’1 Month Vegan Challenge’’ includes everything you need 👉 Link in BIO
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Butternut Squash Soup | Recipe ⬇️
By
Ingredients
1 Butternut Squash small to medium-sized
200 ml Coconut Milk approximately half of a standard 400 ml can of full-fat
1-2 Red Onions
1 head Garlic
2 Tomatoes or 1 cup of cherry tomatoes
350 ml Vegetable Broth (1 1/2 cups)
1 tsp Fresh Ginger optional: grated
Olive Oil enough to drizzle over vegetables
Fresh Cilantro: for garnish
For Grilled Cheese: 2 slices of bread preferred vegan cheese, vegan butter
Seasoning
1 tsp pepper
1 tsp dry cumin
1 tsp paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp chili flakes to taste
Instructions
Preparation: Preheat the oven to 380°F (193°C).
Prepare all listed vegetables and place them in a baking dish.
Add all seasonings, including cumin, paprika, thyme, and rosemary, and a drizzle of olive oil. Cover the dish with aluminum foil.
Roasting: Bake for about 1 hour, or until the vegetables are golden and soft inside.
Blending: Place the roasted vegetables in a blender, add the 350 ml of vegetable broth and ginger (if using), and blend until smooth.
Cooking: Transfer the blended mixture to a pot and place it on medium heat. Add the coconut milk and stir for 2 minutes.
Final Touch: Adjust the seasonings to your taste. Garnish the soup with fresh cilantro, extra coconut milk, and chili flakes.
Comment “😍” if you want to try this!
Updated at: Mon, 12 Feb 2024 21:19:44 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Nutrition per recipe
Calories879.3 kcal (44%)
Total Fat50.3 g (72%)
Carbs110.9 g (43%)
Sugars29.3 g (33%)
Protein17.2 g (34%)
Sodium1114.3 mg (56%)
Fiber22.7 g (81%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1Butternut Squash
small to medium-sized

200mlCoconut Milk
approximately half of a standard 400 ml can of full-fat

1Red Onion
or you can use two

1 headgarlic

1 cupcherry tomatoes
or you an use 2 Tomatoes

350mlVegetable Broth

1 tspFresh Ginger
optional grated

fresh cilantro
for garnish

1 tsppepper

1 tspcumin
dry

1 tsppaprika

1 tspdried thyme

1 tspdried rosemary

1 tspchili flakes
to taste
Instructions
Step 1
Preparation Preheat the oven to 380°F (193°C).
Step 2
Prepare all listed vegetables and place them in a baking dish.
Step 3
Add all seasonings, including cumin, paprika, thyme, and rosemary, and a drizzle of olive oil. Cover the dish with aluminum foil.
Step 4
Roasting Bake for about 1 hour, or until the vegetables are golden and soft inside.
Step 5
Blending Place the roasted vegetables in a blender, add the 350 ml of vegetable broth and ginger (if using), and blend until smooth.
Step 6
Cooking Transfer the blended mixture to a pot and place it on medium heat. Add the coconut milk and stir for 2 minutes.
Step 7
Final Touch Adjust the seasonings to your taste. Garnish the soup with fresh cilantro, extra coconut milk, and chili flakes.
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Notes
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