Roasted butternut squash soup
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Nutrition per recipe
Calories993.8 kcal (50%)
Total Fat59.2 g (85%)
Carbs120.5 g (46%)
Sugars43.5 g (48%)
Protein13.3 g (27%)
Sodium4053 mg (203%)
Fiber20.5 g (73%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1butternut squash
large, peeled, seeded, and cubed
1onion
medium, chopped
2cloves garlic
minced
2 tablespoonsolive oil
or butter
4 cupsvegetable broth
or chicken broth
½ teaspoonsalt
adjust to taste
¼ teaspoonblack pepper
½ teaspoonground nutmeg
or cinnamon, optional but lovely
1apple
small, peeled and chopped, adds gentle sweetness
1 teaspoonfresh ginger
grated
½ cupcoconut milk
lemon
or splash of apple cider vinegar at the end
Instructions
Step 1
Peel and halve squash, onion and garlic. Drizzle with olive oil and roast until soft.
Step 2
Put squash, cubed apple, ginger, salt, pepper, and spices in pot. Stir to coat.
Step 3
Pour in the broth. Bring to a boil, then reduce to a gentle simmer. Cover and cook 20–25 minutes, until squash is very tender.
Step 4
Use an immersion blender (or carefully transfer to a blender) and blend until smooth and velvety.
Step 5
Stir in coconut milk. Taste and adjust seasoning. Add a tiny splash of lemon or vinegar if it needs brightness.
Step 6
Garnish with:
A swirl of coconut milk
Toasted pumpkin seeds
A sprinkle of thyme or smoked paprika
Notes
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