Opis
A creamy and delicious honey roasted acorn squash soup that warms you up.
Składniki
Skala
- 1 medium acorn squash, halved and seeded
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 cup coconut milk
Instrukcje
- Preheat the oven to 400°F (200°C).
- Place acorn squash halves on a baking sheet, cut sides up.
- Drizzle honey and olive oil over the squash.
- Roast for 30-40 minutes until tender.
- In a pot, sauté onion and garlic until soft.
- Add roasted squash, broth, salt, pepper, and nutmeg.
- Simmer for 10 minutes.
- Puree the soup until smooth.
- Stir in coconut milk and heat through.
Uwagi
- Adjust honey for sweetness preference.
- Use vegetable broth for a vegan option.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 40 minutes
- Kategoria: Soup
- Sposób: Roasting and simmering
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 220
- Cukier: 8g
- Sód: 500mg
- Kwasy: 10g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 30g
- Włókno: 5g
- Białko: 4g
- Cholesterol: 0mg
Słowa kluczowe: honey roasted acorn squash soup, vegan soup, fall recipes, healthy soup