By Cegin Kali
Roasted Butternut Squash Soup
6 steps
Prep:15minCook:35min
Updated at: Thu, 17 Aug 2023 11:27:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Glycemic Load
4
Low
Nutrition per serving
Calories111.9 kcal (6%)
Total Fat7.9 g (11%)
Carbs9.3 g (4%)
Sugars3.6 g (4%)
Protein1 g (2%)
Sodium1085.5 mg (54%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Roast
butternut squash
peeled & deseeded
red onion
large, peeled
garlic bulb
2red chillies
optional
2 Tbspolive oil
pink himalayan salt
cracked black pepper
Blend
Garnish
Instructions
Step 1
Pre-heat your oven to 180C fan whilst you prep your veggies.
Step 2
To an oven tray, add peeled & deseeded butternut squash, peeled and halved onion, halved garlic bulb and 2 red chillies (optional).
Step 3
Drizzle with olive oil then season with salt & pepper. Place in the oven for 35 minutes and allow to roast.
Step 4
Once done, allow your roasted vegetables to cool before squeezing the garlic from the bulbs and pulling the stems from the chillies.
Step 5
Add everything to a blender with a handful of fresh parsley, vegan crème fraîche and vegan stock. Blitz until smooth.
Step 6
Serve with more crème fraîche, swirl it with a cocktail stick for a nice pattern and garnish with chopped parsley - enjoy!
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