Spicy Roasted Butternut Squash Soup
Ingredients
The soup base
-
1
large
butternut squash
-
1
medium
white onion
-
2
medium
jalapeños
-
1
small
shallot
-
5
cloves
garlic
The liquids and seasonings
-
2
cups
vegetable broth
-
1
15-oz.
can full-fat coconut milk
-
4
leaves
fresh sage
-
¼
teaspoon
ground nutmeg
-
½
teaspoon
apple cider vinegar
Instructions
- Preheat the oven to 400ºF and prepare a baking sheet.
- Halve the butternut squash, remove seeds, and place it on the pan.
- Bake the squash for 30 minutes, then add onion, jalapeño, shallot, and garlic to the pan and drizzle with olive oil.
- Bake for another 30 minutes.
- Let the pan cool for 10-15 minutes, then scoop out the squash flesh and place it in a large pot with the other roasted ingredients.
- Add broth, coconut milk, sage, nutmeg, and vinegar to the pot and blend until smooth.
- Bring the soup to a boil, then reduce heat and let it simmer for 20-30 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
197
Total fat
12g
Total carbohydrates
18g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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