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Butternut Squash Soup

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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Course: Soup
Cuisine: Mediterranean
Keyword: autumn
Servings: 4
Calories: 205kcal

Ingredients

  • 1 kg butternut squash
  • 3 medium tomatoes
  • 2 large carrots
  • 1 head of garlic
  • 2 shallots
  • fresh thyme
  • fresh sage
  • 500 ml vegetable stock
  • 100 ml coconut milk
  • salt and pepper

Instructions

  • Clean and peel the butternut squash from the seeds and cut into equal sized pieces.
  • Preheat oven to 200°C/400°F. Line a baking sheet with parchment paper. Set aside.
  • Chop into chunks the tomatoes, carrots and shallots. Toss all the vegetables in olive oil, salt and pepper. Add the fresh herbs on top.
  • Roast for 30-40 minutes until tender.
  • Add the roasted vegetables, vegetable stock and coconut milk to a blend. Blend everything, either with an immersion blender or a normal one, until everything is nice, smooth and velvety. Season the soup to your liking.
  • Serve with fried sage leaves, a drizzle of olive oil and coconut milk, if you desired.

Nutrition

Calories: 205kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 537mg | Potassium: 1294mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32704IU | Vitamin C: 68mg | Calcium: 150mg | Iron: 3mg