Starter
Roasted Butternut Squash Soup
55 minServes 4Nutri-Score A€
A
55 min
55 minRoasted Butternut Squash Soup
what you need
Ingredients
butternut squash (peeled, deseeded, cut into chunks)Produce1 kg
onion (peeled, quartered)Produce1 piece
garlic (peeled)Produce3 pieces
olive oilPantry30 ml
vegetable stockPantry800 ml- coconut milkPantry200 ml
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
216kcal
- Carbs
- 33 g
- Proteins
- 4 g
- Fat
- 8 g
what you’ll use
Tools
Oven
Baking tray
Stockpot
Immersion blender
step by step
Method
- Step 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.
- Step 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.
- Step 3
Blend and serve
- Blend the soup until smooth with an immersion blender.
- Adjust the seasoning and serve hot.
most cooked first