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Roasted Squash & Sweet Potato Soup
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Roasted Squash & Sweet Potato Soup

45 Min.Für 4Nutri-Score B€€
von @wlytmab1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • butternut squash (medium, peeled and cubed)Obst & Gemüse1 Stück
  • sweet potato (peeled and cubed)Obst & Gemüse1 Stück
  • carrots (peeled and cut into chunks)Obst & Gemüse2 Stücke
  • sweet onion (peeled and quartered)Obst & Gemüse1 Stück
  • garlic (cloves, peeled)Obst & Gemüse2 Stücke
  • fresh thyme (leaves picked)Obst & Gemüse5 g
  • olive oil (for drizzling)Vorräte30 ml
  • saltGewürze5 g
  • black pepper (freshly ground)Gewürze2 g
  • chicken or vegetable brothVorräte960 ml
  • coconut milkVorräte240 ml
  • pumpkin seeds (for topping)Nüsse & Samen30 g

pro Portion

Nährwerte

235kcal

Kohlenhydrate
30 g
Eiweiß
6 g
Fett
11 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Backblech
  • Standmixer
  • Kochtopf
  • Schöpfkelle

Schritt für Schritt

Zubereitung

  1. Preheat the oven

    • Preheat the oven to 400°F (200°C).
    Schritt 1

  2. Prepare the vegetables

    • Place the squash, sweet potato, carrots, onion and garlic on a baking sheet.
    • Drizzle with olive oil and season with salt, pepper and thyme.
    Schritt 2

  3. Roast the vegetables

    • Roast until the vegetables are fork-tender and slightly caramelized.
    Schritt 3

  4. Blend the soup

    • Transfer the roasted vegetables to a blender with the broth.
    • Blend until smooth.
    Schritt 4

  5. Simmer the soup

    • Pour the blended soup into a large pot.
    • Heat over medium-low until warmed through.
    • Stir in the coconut milk.
    Schritt 5

  6. Serve

    • Ladle the soup into bowls and garnish with pumpkin seeds.
    Schritt 6
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