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

45 minPara 4Nutri-Score B€€
de @wlytmab1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • butternut squash (medium, peeled and cubed)Frutas y verduras1 pieza
  • sweet potato (peeled and cubed)Frutas y verduras1 pieza
  • carrots (peeled and cut into chunks)Frutas y verduras2 piezas
  • sweet onion (peeled and quartered)Frutas y verduras1 pieza
  • garlic (cloves, peeled)Frutas y verduras2 piezas
  • fresh thyme (leaves picked)Frutas y verduras5 g
  • olive oil (for drizzling)Despensa30 ml
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g
  • chicken or vegetable brothDespensa960 ml
  • coconut milkDespensa240 ml
  • pumpkin seeds (for topping)Frutos secos y semillas30 g

por ración

Nutrición

235kcal

Carbohidratos
30 g
Proteínas
6 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Batidora de vaso
  • Olla
  • Cucharón

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 400°F (200°C).
    Paso 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.
    Paso 2

  3. Roast the vegetables

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

  4. Blend the soup

    • Transfer the roasted vegetables to a blender with the broth.
    • Blend until smooth.
    Paso 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.
    Paso 5

  6. Serve

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