Description
A warm, creamy soup made with roasted butternut squash and maple syrup.
Ingrédients
L'échelle
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup maple syrup
- 1/2 teaspoon nutmeg
- 1/2 cup coconut milk
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the butternut squash with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a pot, sauté the onion and garlic until soft.
- Add the roasted squash, vegetable broth, maple syrup, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Puree the soup with an immersion blender or in batches in a blender.
- Stir in the coconut milk and heat through.
- Serve warm.
Notes
- Adjust maple syrup to taste.
- Garnish with pumpkin seeds for crunch.
- This soup can be frozen for later use.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 40 minutes
- Catégorie: Soup
- Méthode: Roasting and Blending
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 180
- Sucre: 6g
- De Sodium: 400mg
- La graisse: 8g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 2g
- Les Gras Trans: 0g
- Les hydrates de carbone: 26g
- La fibre: 4g
- La protéine: 3g
- Le taux de cholestérol: 0mg
Mots-clés: maple roasted butternut squash soup