Hoofdgerecht
Roasted Squash & Sweet Potato Soup
45 minVoor 4Nutri-Score B€€
B
45 min
45 minRoasted Squash & Sweet Potato Soup
wat je nodig hebt
Ingrediënten
butternut squash (medium, peeled and cubed)Groente en fruit1 stuk
sweet potato (peeled and cubed)Groente en fruit1 stuk
carrots (peeled and cut into chunks)Groente en fruit2 stukken- sweet onion (peeled and quartered)Groente en fruit1 stuk
garlic (cloves, peeled)Groente en fruit2 stukken- fresh thyme (leaves picked)Groente en fruit5 g
olive oil (for drizzling)Voorraadkast30 ml
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
chicken or vegetable brothVoorraadkast960 ml- coconut milkVoorraadkast240 ml
pumpkin seeds (for topping)Noten en zaden30 g
per portie
Voedingswaarden
235kcal
- Koolhydraten
- 30 g
- Eiwitten
- 6 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Blender
Soeppan
Soeplepel
stap voor stap
Bereiding
- Stap 1
Preheat the oven
- Preheat the oven to 400°F (200°C).
- Stap 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.
- Stap 3
Roast the vegetables
- Roast until the vegetables are fork-tender and slightly caramelized.
- Stap 4
Blend the soup
- Transfer the roasted vegetables to a blender with the broth.
- Blend until smooth.
- Stap 5
Simmer the soup
- Pour the blended soup into a large pot.
- Heat over medium-low until warmed through.
- Stir in the coconut milk.
- Stap 6
Serve
- Ladle the soup into bowls and garnish with pumpkin seeds.