Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 count butternut squash; 1 count yellow onion; 4 clove garlic; 900 ml vegetable broth; 0.5 can coconut milk (canned); 35 ml olive oil; 0.5 tsp nutmeg; 1 tsp salt

Silky roasted squash soup with a swirl of coconut cream.

⏱ 15 min prep · 45 min cookServes 4290 cal · 5g proteinveganvegetariangluten freedairy free

Ingredients

1 count butternut squash
1 count yellow onion
4 clove garlic
900 ml vegetable broth
0.5 can coconut milk (canned)
35 ml olive oil
0.5 tsp nutmeg
1 tsp salt

Instructions

1
Roast cubed squash at 220°C / 425°F for 30 minutes until caramelized.
2
Soften onion and garlic; add squash and broth; simmer 10 minutes.
3
Blend silky-smooth with coconut milk and nutmeg.

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