Butternut Squash Soup (GF, Vegan)

Name: Butternut Squash Soup (GF, Vegan)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.2 kg Butternut squash; 150 g onion; 750 ml vegetable broth; 400 ml coconut milk; 30 ml olive oil; 10 g ginger; 2 g nutmeg; 2 g cinnamon; 5 g salt; 1 g pepper

A creamy and comforting butternut squash soup that's naturally gluten-free and vegan. Perfect for fall and easy to make ahead.

Total: 1 h 15 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 245
Protein: 4 g
Fat: 14 g
Carbs: 28 g

Ingredients

for 4 servings

Butternut squash1.2 kg
onion150 g
vegetable broth750 ml
coconut milk400 ml
olive oil30 ml
ginger10 g
nutmeg2 g
cinnamon2 g
salt5 g
pepper1 g

Method

5 steps

Preheat oven to 200C and roast cubed butternut squash for 30 minutes until tender.
Heat olive oil in a pot and sauté chopped onion and grated ginger until softened.
Add roasted squash, vegetable broth, coconut milk, nutmeg, cinnamon, salt, and pepper to the pot.
Simmer the mixture for 10 minutes.
Use a blender to process the soup until completely smooth.