Plat
Roasted Squash & Sweet Potato Soup
45 minPour 4Nutri-Score B€€
B
45 min
45 minRoasted Squash & Sweet Potato Soup
ce qu’il vous faut
Ingrédients
butternut squash (medium, peeled and cubed)Fruits et légumes1 morceau
sweet potato (peeled and cubed)Fruits et légumes1 morceau
carrots (peeled and cut into chunks)Fruits et légumes2 morceaux- sweet onion (peeled and quartered)Fruits et légumes1 morceau
garlic (cloves, peeled)Fruits et légumes2 morceaux- fresh thyme (leaves picked)Fruits et légumes5 g
olive oil (for drizzling)Épicerie30 ml
saltÉpices5 g
black pepper (freshly ground)Épices2 g
chicken or vegetable brothÉpicerie960 ml- coconut milkÉpicerie240 ml
pumpkin seeds (for topping)Fruits à coque et graines30 g
par portion
Nutrition
235kcal
- Glucides
- 30 g
- Protéines
- 6 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Blender
Marmite
Louche
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 400°F (200°C).
- Étape 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.
- Étape 3
Roast the vegetables
- Roast until the vegetables are fork-tender and slightly caramelized.
- Étape 4
Blend the soup
- Transfer the roasted vegetables to a blender with the broth.
- Blend until smooth.
- Étape 5
Simmer the soup
- Pour the blended soup into a large pot.
- Heat over medium-low until warmed through.
- Stir in the coconut milk.
- Étape 6
Serve
- Ladle the soup into bowls and garnish with pumpkin seeds.