Entrante
Roasted Butternut Squash Soup
55 minPara 4Nutri-Score A€
A
55 min
55 minRoasted Butternut Squash Soup
lo que necesita
Ingredientes
butternut squash (peeled, deseeded, cut into chunks)Frutas y verduras1 kg
onion (peeled, quartered)Frutas y verduras1 pieza
garlic (peeled)Frutas y verduras3 piezas
olive oilDespensa30 ml
vegetable stockDespensa800 ml- coconut milkDespensa200 ml
saltEspecias5 g
black pepper (ground)Especias2 g
por ración
Nutrición
216kcal
- Carbohidratos
- 33 g
- Proteínas
- 4 g
- Grasas
- 8 g
lo que usará
Utensilios
Horno
Bandeja de horno
Olla
Batidora de mano
paso a paso
Preparación
- Paso 1
Roast the vegetables
- Preheat the oven to 200 °C.
- Toss the butternut squash, onion and garlic with the olive oil, salt and pepper.
- Spread on a baking tray and roast until tender and golden.
- Paso 2
Simmer the soup
- Transfer the roasted vegetables to a stockpot.
- Pour in the vegetable stock and coconut milk.
- Bring to a simmer and cook until everything is soft.
- Paso 3
Blend and serve
- Blend the soup until smooth with an immersion blender.
- Adjust the seasoning and serve hot.
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