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

1 hPara 4Nutri-Score A€€
de @essen_paradies38 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • butternut squash (peeled, deseeded, cut into chunks)Frutas y verduras800 g
  • sweet potato (peeled, cut into chunks)Frutas y verduras500 g
  • onion (peeled, quartered)Frutas y verduras1 pieza
  • garlic (peeled)Frutas y verduras3 piezas
  • olive oilDespensa30 ml
  • vegetable stockDespensa800 ml
  • saltEspecias5 g
  • black pepper (ground)Especias2 g

por ración

Nutrición

214kcal

Carbohidratos
33 g
Proteínas
3 g
Grasas
8 g
Adaptar utensilios

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Utensilios

  • Horno
  • Bandeja de horno
  • Olla
  • Batidora de mano

paso a paso

Preparación

  1. Roast the vegetables

    • Preheat the oven to 200 °C.
    • Toss the squash, sweet potato, onion and garlic with the olive oil, salt and pepper.
    • Spread on a baking tray in a single layer.
    Paso 1

  2. Simmer the soup

    • Transfer the roasted vegetables to a stockpot.
    • Pour in the vegetable stock.
    • Bring to a boil, then simmer until the vegetables are very tender.
    Paso 2

  3. Blend and serve

    • Blend the soup until smooth with an immersion blender.
    • Adjust the seasoning and serve hot.
    Paso 3
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