Opis
A warm and comforting maple roasted butternut squash soup.
Składniki
Skala
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1/4 cup maple syrup
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Optional: pumpkin seeds for garnish
Instrukcje
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil and maple syrup.
- Spread the squash on a baking sheet and roast for 25-30 minutes until tender.
- In a large pot, sauté the onion and garlic until translucent.
- Add the roasted squash and vegetable broth to the pot.
- Simmer for 10 minutes.
- Puree the soup with an immersion blender.
- Stir in coconut milk and season with salt and pepper.
- Serve hot, garnished with pumpkin seeds if desired.
Uwagi
- Adjust maple syrup based on your sweetness preference.
- You can use chicken broth instead of vegetable broth for a non-vegetarian option.
- This soup freezes well for later use.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Roasting and Blending
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 180
- Cukier: 8g
- Sód: 300mg
- Kwasy: 7g
- Nasycony tłuszcz: 4g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 27g
- Włókno: 4g
- Białko: 3g
- Cholesterol: 0mg
Słowa kluczowe: maple roasted butternut squash soup, vegan soup, fall recipes, healthy soup